Spicy, refreshing and simple to make! Serves 4.
For the soup:
- A little olive oil
- 1 clove of garlic - peeled and crushed
- 1 large white onion – peeled and finely chopped
- 4 large carrots – scrubbed and finely chopped
- 2 jazz apples – peeled, cored and finely chopped
- 2-3 tbsp of fresh ginger - peeled and finely chopped
- 1 tbsp cider vinegar
- 2 tsp ground turmeric
- 3.2 cups (750ml) vegetable stock
- Salt and pepper to season
- Gently fry the onions in the olive oil, over a medium heat, for a few minutes until they begin to soften, add the garlic and continue to fry for another 2-3 minutes. Add the carrots, apples and ginger. Mix well and fry for a further 3-4 minutes. Add the vinegar then the turmeric and mix well. Pour in the stock and cover. Bring to a simmer and continue to cook over a low heat until the carrots are thoroughly cooked
- Remove from the heat and blend to a smooth consistency using a hand blender or food processor. Season and gently reheat. Serve immediately with kale crisps on the side or crumbled onto the soup.
For the kale crisps:
- A few large whole kale leaves
- A little extra virgin olive oil
- Seasoning (e.g. salt, nutritional yeast, garlic powder, etc.)
- Pre-heat the oven to about 140C.
- Cut the tough centre stalk away from the kale leaving each leaf a 2 slender individual pieces. Place in a baking tray and lightly toss in olive oil. Season fairly generously. It is important to try and keep the leaves separate while they cook so if required split them between 2 trays
- Place the trays in the oven for 15 minutes. When this time is up remove and carefully turn the leaves over. Place back into the oven for another 15 minutes. Now turn the oven off leaving the kale to cool as the oven does (this helps them to crisp up properly). Remove and serve as needed.