KALE AND BILTONG SOUP
Prep time: 40 mins INGREDIENTS
2 T butter
1 T oil
200 g bacon, chopped 1 onion, finely chopped 1 head cauliflower, chopped 6 cups spinach, shredded 4 cups kale, shredded
4 cups vegetable stock
½ cup coconut cream
1. In a large pot, melt butter and oil until it starts to bubble. Add bacon and onion, sauté for 3-5 minutes.
2. Add cauliflower, spinach and kale and cook until spinach and kale have wilted. Add stock and cook for about 30 minutes until cauliflower is tender.
3. Using a hand held blender, whizz vegetables until smooth. Add coconut cream and simmer for 3 minutes on low heat. Season with salt and freshly ground black pepper. Serve hot with croutons.