Super Green Soup

It’s been a while since I made a home-made soup, so I wanted to make a green and healthy soup tonight. While I was scrolling through Wendy Rowe’s – Eat Beautiful, I came across this amazing recipe for Kale Soup. I had everything at home except leeks, so I just skipped it.

Such a simple and delicious soup, and a bowl of this soup is super filling. I hope you enjoy it as much as I did. My husband and I literally gobbled up the whole bowl of soup.

INGREDIENTS (Serves 3-4)
1 chopped fennel bulb head
1 chopped onion
2 tbsp olive oil
2 cloves of garlic, minced
10 kale shards, chopped
few leaves of spinach
1 tsp ground black pepper
1 cube of vegetable bouillon
pinch of nutmeg for garnish
1 tsp chilly flakes for garnish (optional)
1 tbsp cream to garnish (optional)
salt – to taste

LETS GROOVE

  • Preheat the oven at 400F.
  • Place the chopped fennel bulb and sprinkle olive oil.
  • Bake it for 15-20min and keep it aside.
  • Heat the remaining olive oil in a deep saucepan and add the onions and garlic.
  • Cover and let them sizzle for a few minutes until onion becomes translucent.
  • Add 5 cups of water, the cube of vegetable bouillon, half of the kale leaves and bring it to boil
  • Add salt and pepper and slow boil it for a few minutes
  • Add the remaining kale and spinach leaves and simmer for about 10 minutes.
  • Cool the mixture, before adding it to the food processor.
  • The magical kale soup is ready to enjoy.
  • Sprinkle some nutmeg, red chilly flakes (if you like a but of spice) and a tad bit of cream (optional)
  • I’m sure you can’t resist having another bowl of this goodness!

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