recipes
Winter vegetable soup with pumpkin and kale
Serves: 3-4
2018-02-22
Ingredients
- 1 tbsp olive oil (Borges)
- 1 small leek, chopped
- 1 stem celery, diced
- 2 cloves garlic, chopped (Fresco)
- 2 carrots, diced
- 1 tbsp chopped fresh thyme
- 2 bay leaves
- 1 tsp dried mixed herbs
- 600ml hot vegetable stock
- salt and pepper to season
- 4 tbsp Soup mix, soaked (Good Earth)
- 200g diced pumpkin
- 1 zucchini, diced
- 300ml milk (Benna)
- Few leaves curly kale, cleaned and torn
- Fresh warm crusty bread for serving
Method
Start this recipe by heating the oil in a deep pan and soften together the leek, celery and garlic for a few minutes. Add in the carrots and herbs and season with salt and pepper. Fry together for a couple of minutes then add in the hot stock, soaked soup mix and bring to the boil. Lower the heat and cook for 30 minutes before adding in the diced pumpkin, zucchini and milk and continue to cook for 5-7 minutes. Turn off the heat, remove the bay leaves and add the kale to the hot soup. Allow to cook for 2 minutes then serve the soup into bowls with the warm crusty bread.
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