Beetroot and 2 Kale Soup

Beetroot and 2 Kale Soup
2 Medium Onions
3 Large Beetroot
150g Hungry Gap Kale
1litre Stock (Chicken or Vegetable)
100g Curly Kale
Olive Oil
Sea Salt


For the soup:

1. Slice the onions and saute in a little water until translucent
2. Prepare the beetroot and slice
3. Add beetroot to the onions and cover with stock and extra water
4. Bring to the boil and simmer until beetroot is cooked
5. Prepare kale and add to the beetroot, heat for another 5 mins
6. Liquidise until smooth

For the kale crisps:
1. Pre-heat the oven to 150 degrees
1. Prepare the curly kale (trim the stalks, wash and dry)
2. Lay on a baking tray and drizzle with olive oil 
3. Sprinkle with sea salt and bake gently until crisp and very slightly browned (10 mins approx)

Serve up soup and garnish with the curly kale crisps. Enjoy!

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