Make the most of seasonal kale and give this soup added depth with sweet apple and a crunchy walnut topping – perfect as a healthy lunch
Ingredients
- 8 walnut halves, broken into pieces
- 1 onion, finely chopped
- 2 carrots, coarsely grated
- 2 red apples, unpeeled and finely chopped
- 1 tbsp cider vinegar
- 500ml reduced-salt vegetable stock
- 200g kale, roughly chopped
- 20g pack of dried apple crisps (optional)
Method
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In a dry, non-stick frying pan, cook the walnut pieces for 2-3 mins until toasted, turning frequently so they don’t burn. Take off the heat and allow to cool.
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Put the onion, carrots, apples, vinegar and stock in a large saucepan and bring to the boil. Reduce the heat and simmer for 10 mins, stirring occasionally.
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Once the onion is translucent and the apples start to soften, add the kale and simmer for an additional 2 mins. Carefully transfer to a blender or liquidiser and blend until very smooth. Pour into bowls and serve topped with the toasted walnuts, and a sprinkling of apple crisps, if you like.