Kale and hearty soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
180g bag of kale100g frozen spinach100g grated carrot1 can borlotti beans1 can haricot beans 60g quinoa25g chorizo, diced1 cooking onion1 chicken breast (c. 150g), diced2 sachets miso soup paste1 chilli, chopped1 tbsp olive oil1 tbsp turmeric 1 tbsp paprika6 cloves garlic
1. Sweat onions and garlic in olive oil. Add chorizo, chilli and spices and fry off.
2. Add chicken and quinoa then cover with stock/water. Add kale, carrots, miso paste and cook for 10 mins.
3. Add drained beans, spinach and cook for a further 10 mins.
4. Remove as much of the kale as possible and half the beans. Blend with a little of the liquid, and add back to the soup - this should thicken it and bring it together, while leaving satisfying pieces of chorizo, beans and chicken
5. Adjust thickness of soup and then taste for seasonings (celery or other flavoured salt is a fab way to add depth if salt is needed). Serve with lemon juice if preferred.
Serving Size: 8 bowls
Number of Servings: 8
Recipe submitted by SparkPeople user QWESTING.
2. Add chicken and quinoa then cover with stock/water. Add kale, carrots, miso paste and cook for 10 mins.
3. Add drained beans, spinach and cook for a further 10 mins.
4. Remove as much of the kale as possible and half the beans. Blend with a little of the liquid, and add back to the soup - this should thicken it and bring it together, while leaving satisfying pieces of chorizo, beans and chicken
5. Adjust thickness of soup and then taste for seasonings (celery or other flavoured salt is a fab way to add depth if salt is needed). Serve with lemon juice if preferred.
Serving Size: 8 bowls
Number of Servings: 8
Recipe submitted by SparkPeople user QWESTING.
Nutritional Info Amount Per Serving
- Calories: 144.6
- Total Fat: 4.3 g
- Cholesterol: 10.9 mg
- Sodium: 201.7 mg
- Total Carbs: 14.4 g
- Dietary Fiber: 6.3 g
- Protein: 11.2 g
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