Spinach and Kale soup

This soup is really light and can be great all year round. Also full of amazing properties that can help turn fat soluble toxins into water soluble toxins which can then be animated form the body this really is a max nutrient boost and flavourful soup!

Print Recipe

Spinach and Kale soup

Course

Soups

Cuisine

Dairy & Gluten Free, Vegan

Keyword

IBS Friendly Recipe

Prep Time

3 minutes

Cook Time

7 minutes

Passive Time

1 minute

Servings

2 portions

Ingredients

• 1 large bunch of spinach
• 2 stalks Kale
• 1 Vegetable Stock Cube I use gluten free Kale stock
• 1/2 Courgette to thicken the soup

Course Soups Cuisine Dairy & Gluten Free, Vegan Keyword IBS Friendly Recipe Prep Time 3 minutes Cook Time 7 minutes Passive Time 1 minute Servings 2 portions Ingredients 1 large bunch of spinach 2 stalks Kale 1 Vegetable Stock Cube I use gluten free Kale stock 1/2 Courgette to thicken the soup

Instructions

1. Bring a small pan of water to the boil and add in the stock cube. Stir until dissolved. You only want enough water to cover the veg.
2. Chop the courgette and kale into small pieces add tot he pan and bring to the boil. Cook until the veg is soft. Then add the spinach at the last minute to retain its nutrients. Stir for 1 minute max.
3. Blend together with a hand blender (or whatever gadget you have) season and enjoy. I served mine with oatcakes but id didn't really need them to be honest. You could add in some oat cream at the end for a creamier consistency if you prefer.

Share this Recipe