Parsnip & apple soup
Create a velvety veggie soup with sweet parsnip and tart apple, balanced by ginger and cream. Sprinkle over nigella seeds and serve with crusty bread
Easy kale soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 5 for lunch or 8 as a starter
Skip to ingredients
- 2 tbsp extra virgin olive oilor cold-pressed rapeseed oil
- 1 large onionfinely chopped
- 3 garlic clovesfinely chopped
- 200g kaleleaves and stalks separated, stalks finely chopped
- 2 large potatoescut into 2cm cubes
- 1l vegan vegetable stock
- 200g frozen peas
To serve
- coconut yogurt
- desiccated coconutor pumpkin seeds, toasted
- lime wedges
Nutrition: Per serving (8)
- kcal119
- fat4g
- saturates1g
- carbs16g
- sugars5g
- fibre5g
- protein4g
- salt0.3g
Method
step 1
Heat the oil in a large saucepan over a medium-low heat and cook the onion, garlic, kale stalks and a pinch of salt, covered, for 10-15 mins until softened. Remove the lid, add the potatoes and cook for another 5 mins. Pour in the stock, bring to the boil, reduce the heat and simmer for 20 mins. Add the kale leaves and peas, and cook for another 5-10 mins until the kale has wilted and softened. Remove from the heat, leave to cool and blitz using a jug or hand blender. Once cool, will keep chilled for up to 48 hrs or frozen for three months.
step 2
Reheat in a clean pan over a low-medium heat until piping hot, then ladle into bowls. Serve topped with a swirl of coconut yogurt and some toasted desiccated coconut or pumpkin seeds, with lime wedges on the side for squeezing over.
