I am not one for thin soups. I like my soups to have a lot of substance and something for me to chew. Perhaps you could argue that my soups are more of a veg puree than a soup….
I often add a dollop of mash potato in the bowl before pouring the soup on top, add some sweetcorn or peas, or leave some of the veggies whole to go on top but on this night we had some dino kale to use up so we went with that.
Dinosaur Kale is far superior to curly Kale. Dino Kale is closer to cabbage and lends itself well to boiling, whereas the best way to have curly kale is to fry that shit up like Chinese seaweed, oh yeah! I like to set aside the stalks and use them in smoothies so as not to waste them. I know some people say they can taste the bitterness of kale stems in their smoothies but I can’t so I break them up and shove them in, waste not want not.
We were discussing our favourite soups in the office the other day and I decided on courgette/broccoli and then I got a craving for it. Funny how that happens.
3 courgettes, roasted in 1/2 teaspoon of turmeric
2 cloves of garlic, roasted
2/3 of a bag of frozen broccoli (if using fresh broccoli 1. Ooooh get you! and 2. Use a whole head, then), boiled
4 leaves of dinosaur kale, stems removed, boiled
Whizz the garlic, courgettes and broccoli together in a food processor or with a hand blender.
Add that mixture to a saucepan, add a little water (about 20-30ml), stir through and heat up!
Serve with a sprinkling of dino kale and enjoy.