Recipe: kale soup

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.

Recipe: Kale Soup

Recipe type: Soups

Prep time:  10 mins

Cook time:  25 mins

Total time:  35 mins

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Ingredients

• 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

Instructions

1. 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.
2. Before the onions start to colour, add in the garlic and thyme and stir on the heat for 1 - 2 minutes.
3. Slowly pour the chicken stock into the pan and add in the diced sweet potatoes.
4. 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.
5. Add in the fresh kale and cook for 3-4 minutes, until the kale is cooked and soft.
6. 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.
7. Return to the pan over the heat.
8. 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.