It was another overcast rainy day when I made this soup. Kale has lots of health benefits such as vitamins and antioxidants. In addition, it is said to be one of the dense vegetables. Along with the spinach which contains iron, this makes a healthy meal.
Making this soup pushed me out of my comfort zone because I got to make and fry my own garlic buttered croutons. It turned out to be a very delicious meal with the various textures and flavours.
Prep: 20 mins
Cooking: 45 mins
-50g garlic butter
-1 onion chopped
-2 carrots grated
-1 packet of kale shredded
-1 packet of spinach
1 packet of baby potatoes
-600ml vegetable stock
-1 litre of water
-1 tbsp lemon juice
-1/2 tsp marjoram
-1/2 tsp parsley
-1/2 tsp coriander
-1/2 tsp tarragon
-1/2 tsp ground nutmeg
-1/2 tsp garlic paste
-Badin Complete Seasoning
-Salt and Pepper
Fry the chopped onions in melted butter until soft.
Add carrots, spinach and kale in batches and stir until kale has wilted.
Pour in stock and water.
Add lemon juice, parsley, garlic paste, potatoes and nutmeg.
Allow to simmer for 30 mins until vegetables are tender.
Heat oil and garlic paste in a frying pan.
After 1 minute add the bread cubes and cook until golden brown in colour.
Remove from the pan and drain the crouton.
Fry from shredded kale in butter and garlic.
Serve the soup in bowls and add the shredded kale and croutons.