Beetroot and Kale Soup | Kale and Almond Crumble
Prep
Cook
Total
A blended, beetroot and kale soup, topped with an optional kale and almond crumble
Ingredients
- 6 medium beetroots, peeled, halved
- 3 carrots, peeled, halved
- 1 red onion, peeled, chopped
- Half a stick of celery
- 500ml/16½fl oz stock (chicken or vegetable)
- A large handful of fresh kale
- For the kale and almond crumble
- 50g whole almonds
- A large handful of fresh kale
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.
Courses Soup
Recipe by Ren Behan - Author Wild Honey and Rye at https://www.renbehan.com/2015/01/beetroot-kale-soup-kale-almond-crumble-jumpstart2015.html