Kale and Greens Soup
Experiment with the herbs that are added as a garnish, try basil, coriander or mint to freshen it up for summer and serve cool.
Credited to: Coeliac UK
Kcal: 139.1
Serves 4
15 mins prep
20 mins cooking time
Ingredients
- 1 tbsp, Olive Oil
- 1, White Onion, Diced
- 2 Garlic Cloves, Finely Chopped
- Pinch of Salt
- 1 Litre Vegetable Stock
- 300g Kale, Rib Removed And Chopped
- 200g Broccoli, Florets Only
- 200g Peas
- Juice Of ½ Lemon
- 1 Tbsp Cornflour (optional)
- Small Bunch Flat Leaf Parsley, Chopped
Method
- Heat the oil in a large pan, add the onion, garlic and salt.
- Add the vegetable stock and the kale, broccoli and peas.
- Bring to the boil, then simmer for 15 minutes or until the broccoli is cooked.
- Add the lemon juice and, blend the soup together. If the soup is too thick for your preference add a splash of water. If the soup is too thin, dissolve the cornflour in some water, add to the soup and bring to a simmer the soup will then thicken.
- Stir through the parsley and pepper and serve with some natural yoghurt.
Nutritional information per serving
Kcal
139.1
Fat
4.3g
Carbs
15.4g
Protein
9.6g
Fibre
6.4g
