Spinach, co­conut and kale soup

1491kj, 27g fat, 19g carbs, 11g pro­tein – SERVES 2

Women's Health Australia - - NUTRITION -


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!

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