Preparation Time: 5 minutes
Crispy Kale and Coconut Soup
Cooking Time: 25 minutes
Serves: 4-6
Ingredients:
250ml Alpro Coconut Cuisine
1 onion (finely diced)
1 celery stick (finely chopped)
1 garlic clove (crushed)
150g red lentils
120g kale
2 tbsp olive oil
280g sweet potato (peeled and roughly chopped)
1 tbsp tomato puree
1 tsp ground cumin
1 tsp ground coriander
1 tsp curry powder
1 litre of hot vegetable stock
Salt and pepper (to taste)
Method:
- Add the olive oil to a large saucepan, heat and gently sweat the onion, garlic and celery until soft before adding the cumin, coriander and curry powder and cook for about 1-2 minutes.
- Stir in the tomato puree, lentils and chopped sweet potato and pour over the hot stock.
- Simmer over a medium heat for around 20 minutes or until the sweet potatoes and lentils are cooked.
- Add in the Alpro Coconut Cuisine and kale (keeping 20g to garnish) and cook for a further 2 minutes before blitzing until smooth using a stick blender or liquidiser.
- In the saucepan heat the remaining olive oil until hot, throw in the kale with a pinch of salt and fry until crispy.
- Ladle the soup into bowls, top with the crispy fried kale and season to taste.