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Kale & apple soup with walnuts

Make the most of seasonal kale and give this soup added depth with sweet apple and a crunchy walnut topping - perfect as a healthy lunch

  • Prep: 20 mins
    Cook: 15 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 403
  • Carbohydrates 36
  • Saturated Fat 2
  • Sugar 25
  • Protein 12
  • Fat 21
  • Fibre 9
  • Salt 0.8

Nutrition per serving

  • Calories 403
  • Carbohydrates 36
  • Saturated Fat 2
  • Sugar 25
  • Protein 12
  • Fat 21
  • Fibre 9
  • Salt 0.8

Ingredients

  • 8 walnut halves, broken into pieces
  • 1 onion, finely chopped
  • 2 carrots, coarsely grated
  • 2 red apples, unpeeled and finely chopped
  • 1 tbsp cider vinegar
  • 500ml reduced-salt vegetable stock
  • 200g kale, roughly chopped
  • 20g pack of dried apple crisps (optional)

Method

  1. In a dry, non-stick frying pan, cook the walnut pieces for 2-3 mins until toasted, turning frequently so they don’t burn. Take off the heat and allow to cool.

  2. Put the onion, carrots, apples, vinegar and stock in a large saucepan and bring to the boil. Reduce the heat and simmer for 10 mins, stirring occasionally.

  3. Once the onion is translucent and the apples start to soften, add the kale and simmer for an additional 2 mins. Carefully transfer to a blender or liquidiser and blend until very smooth. Pour into bowls and serve topped with the toasted walnuts, and a sprinkling of apple crisps, if you like.

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