Inspired Food with Jean: Green Kale Soup
I love kale and I could eat a whole plate of it and nothing else. Kale has a wonderfully sweet taste to it when it’s lightly cooked and is super-rich in vitamin A so brilliant for keeping your skin and eyes healthy. It comes in different varieties too; red kale, siberian kale and curly kale to name but a few, we’ll be using the curly kale variety in this soup.
Spinach is high in vitamin C which not only boosts your immune system, it helps your body to absorb iron from plant foods and the fact that spinach contains a high percentage of iron it seems the perfect vegetable!
Both kale and spinach are rich in little known vitamin K which helps to strengthen your bones and is used to treat Alzheimer’s patients by limiting neuronal damage in the brain.
1 tablespoon of olive oil
1 large onion peeled and sliced
1 garlic clove peeled and crushed
2 turnips peeled and chopped
2 wheat free vegetable stock cubes
2 courgettes roughly chopped
200 g of curly kale washed and drained
100g of spinach
750ml boiling water
freshly chopped dill for garnishing
Heat the oil in a large saucepan and cook the onion and garlic until soft. Add the turnips and cook for a further 3 minutes. Add the water and stock cubes and simmer for 5 minutes. The idea is you don’t want to over-cook and even if the vegetables are not cooked through that’s ok as you’ll be whizzing it up in the blender. Add the courgettes, kale & spinach and simmer for another few minutes. Allow to cool then blend in a food processor until smooth and serve with chopped dill on top.