Kale and hearty detox soup

Kale and hearty detox soup

Kale, especially the handsome Cavolo Nero, is a brilliant vegetable to grow through the winter (when all the caterpillars and whitefly have gone to ground). Rich in folate, phytonutrients and antioxidants, just looking at the stuff will do you good. This soup is light and fresh, but also does what a winter soup should and is comfortingly hearty too.

Prep time:

Cooking time:

Total time:

Serves: 4

1 medium onion, finely diced

250g approx shredded kale (tough stalks removed)

500g white cannellini beans

1 tin chopped tomatoes

75g orzo or soup pasta

1 tsp fennel seeds

2-3 garlic cloves

1 chopped fresh chili or 1 tsp chili flakes

½ a lemon (inc zest)

1½ litre vegetable or chicken stock

1 tbsp olive oil

parmesan shavings to serve

  1. Heat the oil in a large saucepan, add the chopped onion, fennel seeds, chili flakes and garlic, then cook gently for a few minutes until the onion is soft.
  2. Add the chopped tomatoes and the juice of half a lemon. After these have been cooking for a few minutes add the rest of the ingredients, bring to the boil and then simmer for 20 minutes until the kale and pasta are cooked.
  3. Season, sprinkle with grated lemon zest, parmesan shavings and serve (with optional ciabatta bread).

You can find out what Jo's been up to in her garden and kitchen at hornbrookmanor.co.uk hornbrookmanor.co.uk

Published:
Photographs: David Merewether
Recipes:
Recipes Type: Starters

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