Beetroot and Kale Soup with Almond Crumble
Beetroot and Kale Soup with Almond Crumble
Ingredients
For the soup
- 6 medium beetroots, peeled, halved
- 3 carrots, peeled, halved
- 1 red onion, peeled, chopped
- Half a stick of celery
- 500 ml stock (chicken or vegetable)
- A large handful of fresh kale, washed
For the kale and almond crumble
- 50 gram whole almonds
- A handful fresh kale (washed, but very dry)
Instructions
- Add the beetroot, carrots, onion and celery and stock to a large pan. Bring to the boil. Cover and simmer for twenty minutes, or until the beetroot is tender.
- Season with sea salt and freshly ground black pepper.
- Add a large handful of fresh kale, cook for five minutes.
- Leave the soup to cool slightly, then carefully transfer to a power blender, or whizz with a stick blender until the soup is very smooth.
- To make the kale and almond crumble, place the whole almonds and kale (make sure it is very dry) into your (clean) power blender or food processor, blitz until the mixture resembles breadcrumbs.
- Serve the soup, sprinkled with some of the kale and almond crumble.
