Yesterday I found a recipe for Kale Soup in my notepad which I’d forgotten what the family thought! 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!
And if you’re on instagram do tag me using @FabFood4All – I’d love to see your recreations or you can find me on twitter at the same ID:-)
For more Kale recipes check out the following from fellow bloggers:
- 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 entering my Kale Soup into the following challenges:
Extra Veg which is run my Fuss Free Flavours (current host) and Utterly Scrummy
Meat Free Mondays run by Tinned Tomatoes
Why not 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.