Kale and Fresh Mint Soup
A delightfully bright and fresh soup that fits a variety of occasions. If you're rushed for time switch out the dry kidney beans for 2 cans.
Ingredients
- 600 g Potato
- 200 g Kale
- 30 g Mint
- 240 g Red Kidney Beans cooked
- 1 Medium Onion
- 1 Clove Garlic
- 1 Litre Vegetable Stock
- 2 Tablespoons Olive Oil
- 1 Bay Leaf
Instructions
- Peel and chop the potato into 1 cm cubes. Finely dice the onion and garlic, heat the olive oil in a deep pan over a medium heat, and add both. Fry for 2 - 3 minutes or until the onion is see-through. Add the chopped potato, stock and bay leaf. Cover and simmer for 10 - 15 minutes until the potato is soft.
- Roughly chop the kale and mint. Once the potato is cooked, add the kale and mint to the pan, reserving a little of the mint for garnish. Cook for a further 1 - 2 minutes until the kale has just wilted.
- Remove the about a third of the soup and transfer to a blender. Whiz the mixture until smooth and then add back into the pan, along with the cooked kidney beans. Simmer for a further 5 minutes.
- Heap the rest of the mint over the soup and serve immediately.
Nutrition
Calories: 296kcal | Carbohydrates: 48g | Protein: 11g | Fat: 8g | Saturated Fat: 1g | Sodium: 34mg | Potassium: 1202mg | Fiber: 9g | Sugar: 3g | Vitamin A: 5329IU | Vitamin C: 95mg | Calcium: 134mg | Iron: 4mg