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Kale, Bean & Vegetable Soup
31,May,2012
Serves 4+ what you don’t eat, freeze for later!
Ingredients:
- 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
Procedure:
- 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
Or...
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!
