When I've had a bit of a naughty indulgent weekend as I did over Halloween, I like to wake up on the Monday, jump back on my horse and start sprucing something nutritious in the kitchen that my body will thank me for.
Yesterday was all about some fresh kale I bought (600g) of it and what better way to shrink some of it down in to a soup. I would have cooked all of it, but my soup maker has a limit; I'm not complaining though as it saved me from having to pot-watch and is less washing up on a busy day!
It's a really simple and tasty soup which has potential to carry other flavours; chilli, basil or parmesan instantly come to mind, but being extremely short of time, I kept it simple and just needed the fuel. That won't be said with today's leftovers though now I have a few minutes to spare.
So in all its pure green vibrancy, I hope you enjoy it and don't forget if you love soups, I have so many more soup recipes here on my blog for the Morphy Richards Soup Maker and a soup Facebook support group you are more than welcome to join!
Recipe - Serves 4
200g kale
3 chicken stock cubes *(or equivalent vegan bouillon for vegetarians & vegans)
800ml water, freshly boiled
1 small potato (140g), skin left on, peeled & diced
1 large carrot (100g), peeled & diced
1 stick of celery (70g), chopped
1 bunch of spring onions (57g), sliced
Salt and pepper
4 fresh tomatoes, chopped (or 3rd of a tin of chopped tomatoes)
1 garlic clove, squashed with the side of a knife
100ml water (or up to the 1600ml line in a soup maker)
Method
- Start with placing the kale in the soup maker, along with the water and press blend to shrink the kale down as much as possible (carefully tilt away if you have to). *If using a pan and a blender, then just chuck everything in the pan, simmer for 25 minutes and blend at the end.
- Now place the rest of the ingredients in the soup maker, set to smooth. Why not be a little more adventurous and try adding a pinch of chilli?
- Once cooked, you could stir in a tablespoon of basil or just season to taste like I did and serve.
📖 Recipe
Kale Soup Recipe (Unofficial Slimming World)
Equipment
Ingredients
- 200 g kale
- 3 stock cubes chicken *(or equivalent vegan bouillon for vegetarians & vegans)
- 800 ml water freshly boiled
- 140 g potato skin left on, peeled & diced
- 100 g carrot peeled & diced
- 70 g celery chopped
- 60 g spring onions sliced
- Salt and pepper
- 4 tomatoes chopped (or 3rd of a tin of chopped tomatoes)
- 1 clove garlic squashed with the side of a knife
- 100 ml water (or up to the 1600ml line in a soup maker)
Instructions
- Start with placing the kale in the soup maker, along with the water and press blend to shrink the kale down as much as possible (carefully tilt away if you have to). *If using a pan and a blender, then just chuck everything in the pan, simmer for 25 minutes and blend at the end.
- Now place the rest of the ingredients in the soup maker, set to smooth. Why not be a little more adventurous and try adding a pinch of chilli?
- Once cooked, you could stir in a tablespoon of basil or just season to taste like I did and serve.
Disclaimer
*This is an unofficial page and has no affiliation or endorsement from Slimming World. Slimming World's website can be found at https://www.slimmingworld.co.uk/. Any syn values are personal estimates and not verified by Slimming World.
Debb
Can you freeze this soup