Spinach, coconut and kale soup
1491kj, 27g fat, 19g carbs, 11g protein – SERVES 2
1 tbs olive oil ● 2 garlic cloves ● 1 small onion, diced ● 650ml low-salt chicken stock ● 1 carrot, grated ● 400ml light coconut milk ● Zest of ½ lemon ● 450g mixed kale and spinach ● 1 tsp cayenne pepper ● 1 tsp ground nutmeg ● Sea salt and pepper ●
1. Heat the oil in a large saucepan, then add the garlic and onion and fry for a few mins until soft and lightly golden.
2. Pour in the stock, add the grated carrot and cook for 5 mins. Then add the coconut milk and bring to a simmer.
3. Add the lemon zest and half of the kale and spinach. Let it simmer for 10–15 mins, then add in spices and seasoning. Take off heat and blend mixture in a food processor.
4. Pour into serving bowls and top with the remaining kale and spinach. Enjoy!