Kale Pesto
I love kale – really love it. I’d normally simply fry it up in some olive oil, with lots of salt and pepper, and eat it as a side to just about anything. I can eat mountains of the stuff – but I was today …
I've got 99 problems and protein deficiency ain't one
I love kale – really love it. I’d normally simply fry it up in some olive oil, with lots of salt and pepper, and eat it as a side to just about anything. I can eat mountains of the stuff – but I was today …
I know, I know – leftover chips? Is that even a thing? Not usually in my house, but I bought a fairly large bag of frozen oven chips to make Dirty Fries the other day, and found I had no space in my freezer for …
I so wish I could call this soup something fancy, as even I must admit the combo of ingredients sounds a tad odd – but you’ll just need to trust me on this one. It works.
My partner loves soup almost as much as me, but it’s a never-ending battle between smooth and chunky soup. I much prefer a thick, chunky soup, but he likes something he can drink out of a flask if he’s working. I call it ‘baby soup’.
This is a baby soup – but it has a very grown-up flavour profile.
The combination of courgette and coconut milk makes for a rich, luxurious soup, and the lemon provides just the right amount of tartness to leave your mouth feeling clean and your tastebuds tingling.
It’s a lovely soup all year round, and you could easily make it a little more robust for these wintry days by adding some white beans after you’ve blitzed it nice and smooth. Or top with some fried b*con pieces, or chunky croutons.
Or be like David, and drink it straight from a flask!
Recipe:
2 x brown onions
2 x carrots
2 x sticks of celery
3 x courgettes
1 tsp garlic paste
750ml boiling water
3tsp chicken flavour vegan boullion paste/ powder
1 x can full fat coconut milk
Salt & pepper
2 tsp all purpose seasoning (I used a Polish brand which I picked up from Lidl)
Lemon juice to taste
Flavourless oil
I hope you enjoy it!