Healthy eating isn’t about fad diets or drastic changes. As you know if you’ve read my book “Eat Beautiful,” it’s about eating healthy, organic, and seasonal foods. It’s about taking small steps that you tailor to your needs and approach beauty from the inside out. It’s nearly impossible to choose between the Eat Beautiful recipes that I love to cook, but there’s one in particular that I turn to again and again to rejuvenate and “detox.” My kale soup is the food version of skin-cleansing, with delicious kale, fennel, leeks, garlic, and onion. All of this adds up to a serious health injection. Give the recipe below a try and let me know what you think! Instagram.
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Kale soup
Serves 2
185 calories per serving
1 large fennel, roughly chopped
1 scallion (coarsely chopped)
1 tablespoon olive oil
1 tablespoon raw coconut oil
1 onion, finely chopped
2 cloves of garlic, finely chopped
1 tablespoon vegetable bouillon powder, 1 vegetable stock cube
10 kale leaves, large stems removed, coarsely chopped
A handful of spinach
Sea salt and black pepper
1 teaspoon grated nutmeg (for garnishing)
- Preheat oven to 200°C/180°C fan.
- Place the fennel and leeks in a baking tray or roasting pan, add the olive oil and toss to combine. Bake in the oven for 15-20 minutes.
- Melt the coconut oil in a large saucepan over low heat. Add the onion and garlic, cover, and sauté for about 5 minutes until the onion is translucent and soft.
- Pour 1.2 litres of water into a saucepan and add vegetable bouillon powder or stock cubes. Add the roasted fennel and scallions and half the chopped kale leaves. Season with salt and pepper and stir everything together.
- Bring to a boil and let sit for 20 minutes. Add remaining kale and spinach and simmer over medium-low heat for a further 10 minutes.
- Allow to cool slightly and then puree in a stand-alone or stick blender until smooth. Reheat if desired and serve with a sprinkle of nutmeg.
Other recipes: Date Energy Balls | Raw Vegan Brownies | Healthy Breakfast Ideas
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Source: Wendy Rowe – wendyrowe.com