A simple and delicious Kale Soup packed full of carrots, celery, onion and garlic.
Course Light Lunch, Starter
Cuisine British
Prep Time 8 minutesminutes
Cook Time 30 minutesminutes
Total Time 38 minutesminutes
Servings 6
Author Camilla Hawkins
Equipment
1 Chopping Board
1 cook's knife
1 Garlic crusher
1 Measuring jug
1 large pan
1 Wooden spoon
1 stick blender
Ingredients
2tbsprapeseed oil
1large onionfinely chopped
2celery stickschopped
4medium/large carrotsroughly chopped
2garlic clovescrushed
200gcurly kalechopped
900ml vegetable stock(from 2 quality stock cubes)
freshly ground pepper
Optional garnish
dried chilli and garlicfrom a chilli and garlic grinder
Instructions
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 with a stick blender to desired consistency (it's nice if it still has some texture to it).
Taste and adjust seasoning if necessary.
Garnish with a few grinds of dried chilli and garlic (optional) and serve with crusty bread.
Video
Notes
If you don't have a stick blender, cool the soup slightly and use a jug blender. Then reheat before serving.You can make this soup chunkier by blending less, I went a bit overboard with blending.