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Soup-erior Green Recipe

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A Soup-erior Green Recipe

  • 1 tbsp olive or coconut oil
  • 1 leek, thinly sliced
  • 4 garlic cloves, finely chopped
  • 1 long green chilli, deseeded and chopped
  • 2 zucchinis, diced
  • 2 large kale leaves, chopped
  • 1 large handful of spinach leaves, chopped
  • 2 swiss chard leaves, plus stems, chopped
  • 2 1/2 cups (375 ml) vegetable stock
  • 1 handful of fresh basil
  • sea salt and pepper, to taste
  • 2 kale leaves and 4 tbsp pine nuts or slivered almonds for garnish (optional)

DIRECTIONS:

  1. Preheat oven to 350 F (180 C).
  2. Wash and prepare vegetables as instructed.
  3. Heat oil in medium pot and sauté the leek and garlic over low to medium heat until soft.
  4. While the leek and garlic cook, line a baking tray and rub oil into the 2 leaves of kale for garnish, salt lightly and bake in oven for 10-15 mins, or until crispy. Add the nuts in for the last 6 minutes to toast lightly.
  5. Add in the zucchini, leafy greens and basil and stir for a few minutes.
  6. Add the vegetable stock and season to taste. Bring to a boil then turn down the heat and simmer for 5-8 minutes or until the vegetables are soft.
  7. Once cooked, use a stick blender and blend the soup to form a smoother texture or pour into a blender and blend smooth.
  8. Garnish with the crispy kale and toasted nuts and serve immediately.

 Serve with Love 🙂

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