Doesn’t green soup always feel ever so nutritious?
And this one is, being full of spinach and kale 🙂
There are also apples for sweetness and acidity, sun dried tomatoes to add a little richness, and potato for a lovely texture.
All the flavours come together to make a very satisfying soup!
It’s so easy to make, everything just goes in the pot together. It could be cooked in the oven as most of our soups are but this time we used the hob. Add around 10 -15 minutes to the cooking time if you’re using the oven.
It’s pictured below with a sandwich made from our beetroot bread, which makes for a very pleasing colour palette!
serves 2 to 4
100 g kale, shredded
100 g baby spinach
2 small apples, chopped. We used braeburn
2 large sun dried tomatoes
1 medium potato, chopped
1 heaped tsp dried oregano
1/4 tsp dried thyme
600 ml hot water
salt and pepper
Put the spinach and kale into a large pot on a medium heat and pour over the hot water. This will start the spinach wilting and enable you to fit the rest of the ingredients in!
Add the apples, sun dried tomato, potato, oregano and thyme. Bring to a simmer, partially cover and cook with the heat on low for around 25 minutes until the potato is soft.
Blend the soup until smooth (we used an immersion blender), and season to taste with salt and pepper.
By A. and E.