Search

Beetroot, Carrot, onion and Kale Soup

6 medium beetroots, peeled, halved

3 carrots, peeled, halved

1 red onion, peeled, chopped

Half a stick of celery

16½fl oz stock (chicken or vegetable)

A large handful of fresh kale

For the kale and almond crumble

50g whole almonds

A large handful of fresh kale

Add the beetroot, carrots, onion and celery and stock to a large pan. Bring to the boil. Cover and simmer for twenty minutes, or until the beetroot is tender. Season with sea salt and freshly ground black pepper. Add a large handful of fresh kale, cook for five minutes. Leave the soup to cool slightly, then carefully transfer to a power blender, or whizz with a stick blender until the soup is very smooth. To make the kale and almond crumble, place the whole almonds and kale (make sure it is very dry) into your (clean) power blender or food processor, blitz until the mixture resembles breadcrumbs. Serve the soup, sprinkled with some of the kale and almond crumble.

0 views0 comments

Recent Posts

See All

Drink- Grape - BASIL 8

3 Fresh basil leaves 5 White grapes 1 1/2 Ounces Vodka 3/4 Ounces Fresh Lime Juice 1 Ounce Simple Syrup 1 Dash Angostura Bitters Ginger ale Fresh basil sprig, white grape Muddle basil and 5 grapes in

Stuffed Italian Sweet Peppers, Farmer Style

large, ripe Italian sweet peppers 1 7-ounce jar imported tuna in olive oil separated into small chunks, oil reserved 1/4 cup salt-packed capers rinsed thoroughly 30 mixed olives green and black, pitte