Kale and Okra Soup with Homemade Croutons

I made a soup using the pulps from the Kale Juice and it was amazing. This is a great way to salvage the delicious vegetable bits after juicing, and a great way to add fiber back into your body.

Kale and Okra Soup with Homemade Croutons
(Serves 2-4, depending on your appetite)


Vegetable bits (kale, celery, pepper, and carrots) from the Surprisingly Delicious Kale Juice.
1/2 strip of bacon, chopped (you can omit this if you want to make it vegan)
1 cup okra, chopped
2 tablespoon maple syrup
12 oz. peeled tomato (if you buy the whole tomatoes, chop them into bite-size pieces)
3 tablespoon olive oil (2 tablespoon for the soup, and 1 tablespoon for croutons)
Salt and pepper, to taste
1 cup bread (preferably a day old), cut into bite-size cubes


When you make the kale juice, make sure to juice the vegetables in this order: kale, celery, bell pepper, and carrots. Before you throw in apples, pears, and ginger, take out all the scraps from the machine and set aside.

In a medium-size pot, sauté the chopped bacon in olive oil in medium heat. Put the vegetable bits in the pot and cook, until they begin to sweat. Add tomatoes and chopped okra, and cook for about 15 minutes until all vegetables are tender. Add water, if you want to thin out the soup a little. Add maple syrup, and salt to pepper to taste.

In a separate pan, heat the olive oil. Add a one day old bread pieces and cook until both sides are golden brown.

Serve the soup in a bowl and top it with the croutons and your herbs of choice (I used fresh dill).

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