Dairy-free lunch recipe for 2 people, takes only 15 mins; recipe has walnut half, onion, carrot, apple, cider vinegar, vegetable stock, kale and apple crisp.
Kale & apple soup with walnuts
Course: Dairy-free lunch
Servings
2
servings
Prep time
20 mins
Ingredients
- Onion: 1 onion, finely chopped
- Vegetable Stock: 500ml reduced-salt vegetable stock
- Carrot: 2 carrots, coarsely grated
- Cider Vinegar: 1 tbsp cider vinegar
- Kale: 200g kale, roughly chopped
- Apple: 2 red apples, unpeeled and finely chopped
- Walnut Half: 8 walnut halves, broken into pieces
- Apple Crisp: 20g pack of dried apple crisps (optional)
Directions
- 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.
- 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.
- 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.
