Kale and black soup
Published 18/03/2014 | 02:30
This feels more like a broth than a soup, but it's delicious and makes a virtue of kale which is so-wonderfully in season now. This will make a great healthy lunch, or if you want to turn it into a hearty supper, add 100g of cooked pasta (something small like macaroni) at the end and serve with crusty bread.
* 2 tablespoons organic coconut oil
* 1 small onion, diced
* 6 large carrots, chopped
* 2 stalks of celery
* 2 cloves of garlic, minced
* 400g tin of dried black-eyed peas or pinto beans
* 1.8 l vegetable stock
* 225g kale, chopped
* 1 teaspoon finely chopped rosemary
* 1 teaspoon finely chopped sage
* 1 teaspoon finely cumin
* 1 Chilli pepper, finely chopped
In a large saucepan on a medium heat, add coconut oil and onions and cook until softened. Add in celery carrots and garlic and cook until the mixture is nice and caramalised and cooked through.
Add herbs spices and a good sprinkling of salt and pepper and stir well.
Pour in the vegetable stock, beans and kale. Cook for 1-2 hours on a medium heat until the beans and carrots are tender. Enjoy!
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