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Kale Soup Recipe - Spirit Rock Kitchen

Kale Sauce

This bright, beautiful sauce is not only simple, but it’s also nutritionally dense with only five ingredients. At Spirit Rock, we lovingly pair it with pasta and seasonal vegetables.


  • 5 medium cloves of garlic thinly sliced
  • 1/3 cup olive oil
  • 1 bunch washed and roughly chopped kale
  • 1/4 cup nutritional yeast
  • 1/4 cup blanching water
  • 1 tbsp lemon juice
  • 3/4 tsp salt


  1. Put on a large pot of salted water to boil.
  2. Simmer garlic and olive oil in a small sauce pan over low heat to caramelize, about 10 minutes.
  3. Blanch kale in the boiling salted water, about 2 minutes.
  4. Remove kale from the water with tongs and put directly into a high-speed blender.
  5. Add the oil and garlic, nutritional yeast, blanching water, lemon juice and salt.
  6. Blend on high into a creamy thick green puree. Time will depend on the type of blender but you really want the kale to break down into a silky, smooth sauce.
  7. Save your blanching water and use it for the pasta of your choice.

Servings: 2 cups

Cook’s Notes:

Tasty seasonal vegetable pairings:

  • Spring: asparagus, peas, and leeks
  • Summer: zucchini, peppers, and eggplant
  • Winter: Romanesco or delicata squash and sun-dried tomatoes
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