Almond, Kale & Broccoli Soup
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Almond, Kale & Broccoli Soup
Recipe by Michael Weldon
Ingredients
Extra virgin olive oil
Onion, finely diced
Garlic, finely chopped
Broccoli, chopped
Kale (stems and leaves separated)
Raw almonds
Chilli flakes (optional)
Vegetable or chicken stock
Baby spinach
Greek yoghurt (to serve)
Extra almonds, roughly chopped (to serve)
Black pepper
Sea salt
METHOD
Heat olive oil in a soup pot over medium heat. Add the diced onion with a pinch of salt and cook until soft and translucent.
Add the garlic and cook briefly until fragrant. Add the broccoli with a drizzle of olive oil and cook for a few minutes.
Prepare the kale by removing the leaves from the stems. Finely slice the stems and add them to the pot to cook first.
Add chilli flakes if using, followed by the almonds. Add some of the kale leaves and cook until slightly wilted and darkened.
Pour in enough stock to just cover the vegetables. Simmer for about 10 minutes, until the almonds soften and the vegetables are tender.
Add the baby spinach, stir through, then remove from the heat.
Blend the soup until smooth and thick.
Serve in bowls topped with a dollop of Greek yoghurt, extra almonds for crunch, and freshly cracked black pepper.
