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.