Kale Soup is both delicious and healthy. Sweetened with carrot even children will like this nutritious vegan soup! It’s my most popular soup!
Yesterday I found a recipe for Kale Soup in my notepad which I’d forgotten all about! So, with another bag of 1 p Curly Kale in the fridge as well as all the other ingredients, I set about recreating and re-shooting it (turns out I’d deleted all my previous images)!
Well it was delicious and hubby approved whole heartedly when he had it for lunch.
Then my son had a portion later that evening and said it was “yummy” and he’s usually the one to say “not another green soup”!
I don’t like the term “clean eating” but you do almost feel cleansed after eating this simple yet delicious soup which is packed full of nutrients, fibre and low in fat!
I do hope you try this soup for yourself (even if you can’t find Curly Kale for 1 p) it’s well worth making!
For more Kale recipes check out the following from fellow bloggers
I’m sure I’ve whet your appetite for kale soups so here are some more for you to try:
- Butternut Squash & Kale Soup – Fab Food 4 All
- Green Soup with Sea Spaghetti – Fab Food 4 All
- Roast Okra and Fish Curry with Garlic Kale – Recipes from a Pantry
- Warm Spinach Bacon & Kale Salad – Munchies & Munchkins
- Kale & Giant Couscous Tabouleh – From the Healthy Heart
- Kale & Barley Salad with Teriyaki Salmon (plus more ideas) – Botanical Kitchen
- Miso Muffins with Kale, Carrot & Courgette – Tin & Thyme
- Borlotti & Red Wine Pie topped with Kale Mash – The Veg Space
- Breakfast Eggs with Kale & Carrot – Coffee & Vanilla
I’m sure you’ll love my Kale Soup so do share your pics with me by tagging @FabFood4All on social media, I love seeing my recipes come to life! A comment and rating below would also be much appreciated.
Pin for later!
- 2 tbsp Rapeseed oil
- 1 Large onion finely chopped
- 2 Celery sticks chopped
- 4 Medium carrots roughly chopped
- 2 Garlic cloves crushed
- 200 g Curly kale chopped
- 700 mls Vegetable stock
- Freshly ground pepper
- Heat the oil in a large pan over a medium heat.
- Add the onion, carrot, celery and garlic and sweat under a lid for about 10 minutes until the onions are softened.
- Mix in the kale and sweat under lid for about another 5 minutes, stirring once or twice until wilted.
- Add the stock and pepper (I found there was no need to add salt as it's in the stock), bring to the boil and then simmer for 20 minutes.
- Blend to desired consistency, it's nice if it still has some texture to it.
- Serve with crusty bread.