Kale and Root Soup

kale soup

Isn’t soup just the perfect thing to eat when you’re feeling run down, tired (and too lazy to chew)?

If your mood is like a grey winter’s afternoon then perhaps this will work for you too – or maybe you should order a vegan pizza; both work.

Kale And Root Soup

Serves 6-8

– 6 medium carrots
– 1/2 large butternut squash
– 4 medium sprigs of kale
– 1 thumb of ginger
– 2 large cloves of garlic
– 1 heaped tbsp vegetable stock
– 1-2 heaped tbsp ground flaxseed
– 3 sprigs thyme
– 5-6 basil leaves
– Black pepper
– Ground coriander

– Wash and chop carrots in to fifths (or one inch chunks), and the same with the squash, ensuring to remove the seeds and skin
– Peel two garlic cloves and remove skin from the ginger stem then roughly chop
– Add a splash of boiling water (or oil) to a large pan and turn on to medium heat, proceeding to lightly cook the garlic and ginger for 1-2 minutes
– Once the garlic gloves have slightly softened, add the squash and carrots to the pan along with vegetable stock and cover with boiling water
– Bring to the boil and stir intermittently, adding all seasoning and flaxseed – the flax might clump up slightly but that’s okay, just keep stirring it through
– Leave on medium-low heat for a good 20 minutes until the carrots and squash are soft – the squash should practically fall apart when it’s ready yet the carrots will be easily pierced but hold their shape
– Add shredded kale to the pan and mix – it should wilt within a minute or so
– Transfer, in thirds, to your blender or food processor (adding more water if required) and pulse each batch until it’s a smooth and glossy consistency – be sure to put blended portions in to a separate container before adding the 2nd and 3rd batch of vegetables
– Once you’re happy with the soup’s texture, return it to the pan and cook on a low heat for a further 5 minutes
– Serve with warm bread and humble pride that you didn’t order a pizza