Five Greens Detox Soup with Kale Chips

Five Greens Detox Soup with Kale Chips

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Ingredients

1 onion (150g)

2 garlic cloves

1 tbsp rapeseed oil

85g broccoli florets

85g green beans

45g kale

45g spinach

2 courgette (300g)

2 sprigs thyme

750ml veg stock, low salt

Pepper, to taste

20-30g kale

3 tsp rapeseed oil

Salt, to taste

Method

  1. Peel the onion and garlic, and then cut each into quarters. Add them to the goblet and chop using the Pulse function.
  2. Heat the oil in a large saucepan; empty the contents of the goblet into the saucepan and then, sauté on a medium/low heat for 5 minutes.
  3. Break up the broccoli into small florets, trim the beans, and remove the kale leaves from the stalk.
  4. Wash the courgette and spinach and then cut the courgette into 2cm chunks. Add all 5 vegetables to the pan, cover with a lid and simmer for 5-8 minutes.
  5. Remove thyme from its stalk, and then add it to the pan with the stock. Increase the heat to bring the soup to a boil; once reached, reduce the heat and leave to simmer for 20 minutes.
  6. Allow the soup to cool to room temperature before transferring to the goblet. Select the soup programme to puree.
  7. Serve in bowls and top with crispy kale chips.

FOR THE KALE CHIPS

  1. Pre-heat oven to 175°C. Line a baking tray with parchment paper. Tear the kale leaves from stalk, place evenly on the tray, drizzle with the oil and rub into the leaves.
  2. Cook in the oven for 5 minutes then turn the tray and leave for another 5 minutes. Keep an eye on the Kale chips because they can easily be overdone. They are ready when the leaf edges are brown and crisp.
  3. Allow to rest for a few minutes and sprinkle with a bit of salt before serving.

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