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Lemon, Kale & Red Pepper Soup
2 people
A fantastic soup with a kick and a whoosh (and all that kale will certainly get a good home). Wise words from Vicki: “Red peppers and tomatoes are two of the best sources of beta carotene and vitamin C for supporting immune function during the winter months. With the addition of kale, this soup has it all packed into a bowl.”
Ingredients
- 150g spinach (or baby kale, spinach, spring greens)
- 1 onion
- 1 red pepper
- A gloss of oil
- Sea salt
- Freshly ground pepper
- 3 garlic cloves
- 2 tomatoes
- A pinch of chilli flakes (more or less, to taste)
- 500ml boiling water
- 1 lemon, juice and zest
Method
1. Tug the kale leaves from their woody stalks. Discard or use for juicing. Give the kale a good wash. Finely chop. Set aside.
2. Get a large pot hot. Peel and thinly slice your onion. Slice your red pepper, discarding the seeds and stalk.
3. Add a gloss of oil to your warmed pot. Swirl in the onion and pepper. Add a pinch of salt and pepper.
4. Peel and thinly slice your garlic. Dice your tomatoes. Add to the pot, along with the chilli flakes. Let it all cook till the tomatoes break down to a saucy paste.
5. Swirl the chopped kale through. Cook for a mo. Pour in the boiling water. Bring to a boil. Lower heat. Let it cook for 5 mins.
6. Add the lemon zest and a good squeeze of juice. Taste. Tweak seasoning as needed.
7. Serve with a drizzle of olive oil.
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