SPINACH, COCONUT AND KALE SOUP
1 tbsp olive oil • 2 garlic cloves • 1 small onion, diced • 650ml low-salt chicken stock • 1 carrot, grated • 400ml light coconut milk • 450g mixed kale and spinach • zest of ½ lemon • 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 minutes until soft. 2/ Pour in the stock, add the grated carrot and cook for five minutes. Then add the coconut milk and bring to a simmer. 3/ Add half of the spinach and kale and lemon zest. Let it simmer for 10 to 15 minutes, then add in the spices and seasoning. Blend the mixture in a food processor before adding the rest of the kale and spinach and serving.