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Kale and ginger soup

This is one of my favourite autumnal soups especially when there is a chill in the air. The warmth of the ginger really comes through and has lots of antioxidant properties which are essential for fighting off winter colds.

Method

Heat the olive oil in a saucepan and fry the onion, ginger and garlic until soft but not brown. Add the vegetable stock and bring to a simmer. Add the sweet potato and cook for 15 minutes. Add the kale and cook for a further 5 minutes.

 

Place into a blender and blend until smooth, season and divide between warmed soup bowls.

Ingredients

150 grams chopped kale


200 grams sweet potato


½ an onion peeled and chopped


A piece of ginger the size of your thumb peeled and chopped


2 cloves of garlic peeled and chopped


1 tablespoon olive oil


500 ml vegetable stock


Salt and pepper


Serves: Serves 2-4 people


Dietaries: VEGAN

Method

Heat the olive oil in a saucepan and fry the onion, ginger and garlic until soft but not brown. Add the vegetable stock and bring to a simmer. Add the sweet potato and cook for 15 minutes. Add the kale and cook for a further 5 minutes.

 

Place into a blender and blend until smooth, season and divide between warmed soup bowls.

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