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

Difficulty: Pretty easy

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

  1. Heat the oil in a large pan, add the onion, garlic and salt.
  2. Add the vegetable stock and the kale, broccoli and peas.
  3. Bring to the boil, then simmer for 15 minutes or until the broccoli is cooked.
  4. 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.
  5. 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