Vegetable Soup With Roast Kale

 This is so delicious on its own but the roasted kale is definitely an added bonus.  I’m addicted to these types of simple soups at the moment and they are so good for you using zero oil or frying.  I just used what I had lying around in the fridge which was all seasonal but really you can add in anything that works once blended.  It also freezes well.  gf/df/sf/v  serves 4 as a main  Ingredients:  2 litres of vegetable stock or chicken for non vegetarians, hot  1 medium onion, peeled and roughly chopped  4 garlic cloves  1 medium courgette, roughly chopped  2 medium carrots, thinly chopped  1 broccoli head, chopped  1/2 leek, roughly chopped  2 large handfuls of kale, plus 100g for roasting  1-2 tbsp extra virgin olive oil  Sea salt and black pepper  Place everything except the kale and olive oil into a large saucepan and bring to the boil.  It should be about 5 minutes as the stock will already be hot.  Once boiling cook for about 8 minutes and then add 2 handfuls of kale and boil for another 1 minute before bringing down to a simmer for a last 2 minutes and removing from the heat.  Taste the soup and then season with salt and pepper.  Use a stick blender to mix to a smooth consistency and taste to double check the seasoning one last time.  While the vegetables are cooking preheat the oven to 180 degrees.  Line a baking tray with baking parchment and add the remaining kale.   Drizzle over the olive oil, salt, pepper and mix everything together so that the leaves are evenly coated.  Place into the hot oven for 3 minutes until the leaves have turned a brighter green and some of the edges are starting to crisp up.  Serve the soup with the roasted kale sprinkled over.

This is so delicious on its own but the roasted kale is definitely an added bonus.  I’m addicted to these types of simple soups at the moment and they are so good for you using zero oil or frying.  I just used what I had lying around in the fridge which was all seasonal but really you can add in anything that works once blended.  It also freezes well.

gf/df/sf/v

serves 4 as a main

Ingredients:

2 litres of vegetable stock or chicken for non vegetarians, hot

1 medium onion, peeled and roughly chopped

4 garlic cloves

1 medium courgette, roughly chopped

2 medium carrots, thinly chopped

1 broccoli head, chopped

1/2 leek, roughly chopped

2 large handfuls of kale, plus 100g for roasting

1-2 tbsp extra virgin olive oil

Sea salt and black pepper

Place everything except the kale and olive oil into a large saucepan and bring to the boil.  It should be about 5 minutes as the stock will already be hot.  Once boiling cook for about 8 minutes and then add 2 handfuls of kale and boil for another 1 minute before bringing down to a simmer for a last 2 minutes and removing from the heat.  Taste the soup and then season with salt and pepper.  Use a stick blender to mix to a smooth consistency and taste to double check the seasoning one last time.

While the vegetables are cooking preheat the oven to 180 degrees.  Line a baking tray with baking parchment and add the remaining kale.   Drizzle over the olive oil, salt, pepper and mix everything together so that the leaves are evenly coated.  Place into the hot oven for 3 minutes until the leaves have turned a brighter green and some of the edges are starting to crisp up.  Serve the soup with the roasted kale sprinkled over.

Nina ParkerComment