This soup was an experiment gone right! The sweet peppers matched perfectly with the slightly bitter kale. When frying the peppers and kale with chilli and garlic, the aromas reminded us of a stir fry which led us to adding a few Asian ingredients to create a soup to tickle those taste buds. This soup doesn’t contain any cream, flour or potatoes, as once it is blended with all of that veg, the consistency is perfect. Super healthy too!
Ingredients (serves 4)
- 200g Curly leaf Kale
- 2 large sweet peppers
- 2 stick of celery (roughly chopped)
- 2 cloves of garlic (roughly chopped)
- 1 onion (roughly chopped)
- 1 small red chilli (roughly chopped)
- 1L veg stock
- 1 tbsp soy sauce
- 1 tbsp Mirin vinegar (Alt. Cider or balsamic vinegar)
- Salt and pepper to taste
- First thing to do is roast those peppers. Preheat the oven to gas mark 6/200°C/400°F. Add the peppers to a baking tray and roast until they become soft. Let cool slightly, remove the skin and roughtly chop.
- Add the onion, garlic, celery and sweet peppers to a deep pan with about a tbsp of oil. Fry on a medium heat for a few minutes. Add the chilli and kale, turn down the heat and cover with a lid for a minute or so to reduce the volume of kale, in order to stir easier. Turn the heat back up and stir occasionally for 2-3 minutes.
- Add the stock, mirin and soy sauce, turn the heat up and bring to the boil. Simmer for around 30 minutes with the lid on and then blend using a hand blender to a smooth consistency.