Kale is one of the best leafy greens out there, packed with nutrition and flavour. In fact, here are 12 reasons why you should get more kale in your diet. I tend to buy a lot of it when it’s in season (and cheap!) and once I’ve made kale chips, green smoothies and kale salad, it’s time to move on to soup.
- Dash extra virgin olive oil
- 2 onions, finely diced
- 2 cloves of garlic, minced
- 1 teaspoon dried thyme (or a sprig, if using fresh)
- 1 litre chicken stock (find out how to make it here)
- 1 medium sweet potato, peeled and finely diced
- 400g fresh kale
- Sea salt & pepper to taste
- In a large pan, add the olive oil and onions and over a medium heat, fry for a few minutes until the onions start to soften.
- Before the onions start to colour, add in the garlic and thyme and stir on the heat for 1 - 2 minutes.
- Slowly pour the chicken stock into the pan and add in the diced sweet potatoes.
- Bring the pan to the boil, then reduce and allow to simmer for 15 minutes, or until the sweet potato is starting to come apart.
- Add in the fresh kale and cook for 3-4 minutes, until the kale is cooked and soft.
- Carefully transfer the mixture to a blender or food processer and blitz until the mixture is smooth throughout. You may need to do this in multiple batches depending on how powerful your blender is.
- Return to the pan over the heat.
- Season as required, then serve.
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This can be made ahead and will keep in the fridge for a day or so, ready to be reheated. Alternatively make a big batch and store individual size portions in the freezer, ready to pull out on a day you don’t feel like cooking.