Kale, Bean & Vegetable Soup

Kale, Bean & Vegetable Soup

Serves 4+ what you don’t eat, freeze for later!


  • 1 head kale – chopped
  • 3 carrots – chopped
  • 1 small butternut squash – peeled and chopped into inch pieces
  • 1 onion – chopped
  • 3 cloves garlic – crushed
  • 1 mild fresh chili (optional)
  • 200g beans – pre-soaked until soft (any beans or legumes will work here: kidney beans /borlotti beans / lentils / chickpeas – remember to soak overnight)
  • 400g crushed tomatoes
  • 6 cups vegetable or chicken stock
  • 1 tbsp olive oil (you can also use rice bran oil / grape seed oil)
  • 3 sprigs fresh thyme – chopped


  • 1. In a large soup saucepan, heat the oil and fry the onions, garlic and chilli for around a minute
  • 2. Add all vegetable including kale and allow to sweat
  • 3. Add the rest of the ingredients including the stock and tinned tomatoes and bring to the boil
  • 4. Once boiling, reduce to a low heat, put the lid on and leave to simmer for around 2 hours or until all ingredients are soft to bite
  • 5. Serve with warm spelt bread


Use the Bio Chef High Performance Blender, put all the vegetables in the blender and mix. Your hot healthy soup will be ready in a few minutes! Add the oil after serving if you prefer!