Kale and Asparagus Soup

Kale and Asparagus Soup

Features:
  • Gluten free
  • Vegan

Ingredients

Directions

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Step 1
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Put the potatoes, onion, carrots, crushed garlic and stock in a large saucepan and bring to the boil, then reduce the heat and simmer for around 15 mins, stirring occasionally.

Step 2
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Once the veggies start to soften, add the asparagus and peas and simmer for further 10-15mins then add the kale and simmer for additional 5-7 mins. Transfer into a blender and blend until smooth.

Step 3
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Pour into a bowl and stir in a tablespoon of extra virgin olive oil - this will give the soup a slightly glossy and velvety texture, then sprinkle with toasted pine nuts. Best enjoyed with the last hunk of some crusty bread...Enjoy!

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Tarte au citron
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Soft and chewy granola breakfast bars
  • 40 mins
  • Medium

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Ingredients

300g Asparagus
200g Kale roughly chopped
2 Baby potatoes
50g Garden peas
1 Stock cube
1 Garlic clove crushed
1/2 Onion finely chopped
1 Carrot sliced
Salt and pepper to taste
1 tbsp Olive oil
previous
Tarte au citron
next
Soft and chewy granola breakfast bars
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