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!
Spinach, kale and apple soup
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.
There’s a monthly farmers market a 30 minute walk from here, which to my shame I tend to forget about until the week after its been on…
But last Saturday Alex and I trotted along to see what was on offer. We sorta knew that the vegetable stall would be the only one selling anything vegan, and that was the case. But it’s always satisfying to buy vegetables from the farmers instead of the supermarket!
Being February, there’s not a lot of vegetables in season, but there was gorgeous fresh kale which I’ve used for this recipe, and lovely purple sprouting broccoli which I cooked and dressed with good olive oil and balsamic vinegar to go with it. Delicious!
Sweet potato and kale traybake
makes 3 servings
420 g potato, cut into 2-3 cm chunks
320 g sweet potato, cut into 2-3 cm chunks
100 g kale, chopped
1 apple, cored and sliced (I used a russet)
250 g cherry tomatoes, halved
1 400 g tin of butterbeans, drained
1 tbsp tomato puree
50 ml hot water
1/2 tsp caraway seed
1 tsp dried chervil
1/4 tsp dried thyme
2 tsp oil for drizzling
salt and pepper
3 tbsp fresh dill, chopped
Preheat the oven to 190 degrees c. Bring a large pan of salted water to the boil and add the potato. Simmer for 5 minutes. Next drop in the sweet potato and kale and simmer for a further 4 minutes. By now, the potatoes should be softened a little. Drain the vegetables well.
Put the apple, tomatoes, butterbeans, tomato puree, caraway, chervil and thyme in a large baking dish and add the hot water (I used a bit of the potato cooking water). Season with salt and pepper and give it all a good mix. Tip the drained vegetables on top and drizzle with oil.
Bake for 1 hr to 1 hr 10 minutes until the potatoes are starting to brown and are tender, and the apples and tomatoes have cooked down and formed a sauce. After about 20 minutes of baking, tuck any bits of kale under the other veg to stop them burning. They should have gone a bit crisp and have that lovely roast kale flavour.
Sprinkle with the dill just before serving.
Alex and I have just spent a few days in Glasgow, which is a great city for vegan food! We ate some delicious meals, more of which another time…
We had plans to eat out most of the time, but bought a few things in so that we had the makings of salads if we needed them. In the end though, a lot of the vegetables ended up in a soup!
The original holiday soup started with a base of butternut squash simmered in almond milk, with various salad leaves and vegetables added. As we had no stock, or herbs or spices, we used a little pot of lemon and mint dressing that came in one of the salads to flavour the broth!
It worked ever so well, so I’ve repeated the idea here. Holiday soup is absolutely delicious, if a little unusual!