Kale, turmeric and coconut soup


kale, tumeric, coconut, soup, dinner, recipe, vege

Ingredients 10
Servings 3
Time 15

Ingredients

  • 2
    garlic cloves, mashed
  • 1
    thumb ginger, finely grated
  • 1
    thumb turmeric, finely grated
  • Baleia extra virgin olive oil, for frying
  • 400
    ml
    can coconut milk
  • 600
    ml
    water
  • 250
    g
    broccoli, chopped
  • 250
    g
    cauliflower, chopped
  • 150
    g
    kale, torn from stems
  • salt and pepper to taste
 

Method

15
 

Place the garlic, ginger and turmeric in a saucepan and fry in some olive oil over a medium heat for a minute or so until soft.

Add the coconut milk and water and bring to the boil.

Add the broccoli and cauliflower and cook for 10 minutes until tender.

Add the kale and cook for another 5 minutes until the kale has wilted and softened.

Remove from the heat and using a hand held stick blender, blend the soup until smooth (add more hot water or vegetable stock if required).

Season well with salt and pepper.

Divide between 4 - 6 serving bowls and garnish with kale chips. Serve immediately.

Reprinted with the permission of Heinstirred. To see more click here.

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Read more on: dinner  |  recipe  |  vegetables  |  coconut  |  soup  |  vegetarian
 

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