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Spicy 3 Greens Soup

This soup is spicy and full of all the green veggies!

Method

Pre heat the oven to 180 degrees fan.

Peel the garlic and crush with the back of a knife, place into a large saucepan with 2 tbsps of the olive oil, a good pinch of sea salt and the chilli flakes.

Sweat this for a couple of minutes, then add the chopped courgettes, cook for 5 minutes, then add the kale, then the spinach and stir.

Cover with the vegetable stock, stir and bring to the boil, then immediately remove from the heat.

Blend with a stick blender or in a high powered blender until it reaches a good consistency, there will flecks and texture from the kale once blended.

Taste and add more salt if necessary and chilli flakes if you want it spicier.

Whilst cooking you may question whether the vegetables are well cooked, but this is to retain as much nutrients and vibrancy as possible.

While the veg at each stage cooks, put the pumpkin seeds on a lined baking tray and toss with 1 tbsp olive oil, 1 tsp smoked paprika and 1 tsp salt.

Roast for 10 minutes.

Spoon the soup into bowls and top with the smokey seeds.

Ingredients

3 courgettes (roughly chopped into chunks)


150g Kale


100g Spinach


3 Tbsp Olive Oil


4 Garlic cloves


1 tsp Chilli flakes


Vegetable Stock Cubes x2


800 ml Boiling Water


Seeds -


30g Pumpkin Seeds


Salt and Pepper to taste


1 tsp Smoked Paprika


Serves: Serves 4-6


Dietaries: Vegan

Method

Pre heat the oven to 180 degrees fan.

Peel the garlic and crush with the back of a knife, place into a large saucepan with 2 tbsps of the olive oil, a good pinch of sea salt and the chilli flakes.

Sweat this for a couple of minutes, then add the chopped courgettes, cook for 5 minutes, then add the kale, then the spinach and stir.

Cover with the vegetable stock, stir and bring to the boil, then immediately remove from the heat.

Blend with a stick blender or in a high powered blender until it reaches a good consistency, there will flecks and texture from the kale once blended.

Taste and add more salt if necessary and chilli flakes if you want it spicier.

Whilst cooking you may question whether the vegetables are well cooked, but this is to retain as much nutrients and vibrancy as possible.

While the veg at each stage cooks, put the pumpkin seeds on a lined baking tray and toss with 1 tbsp olive oil, 1 tsp smoked paprika and 1 tsp salt.

Roast for 10 minutes.

Spoon the soup into bowls and top with the smokey seeds.

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