Serves 4
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To serve:

  1. Heat the oil in a large saucepan over a medium-high heat. Cook the celery, leek, garlic and ginger for 5-7 minutes until soft and golden.
  2. Add the spinach, kale, edamame, lemon juice and stock. Bring to a boil, then reduce the heat and simmer for 12-15 minutes until the kale is tender.
  3. Use a stick blender to purée until smooth, or transfer to a blender in batches to purée.
  4. Season to taste and serve with a scattering of fresh parsley and a drizzle of olive oil.

Nutrition Facts

Per Serving 124kcals, 5.9g fat (0.9g saturated), 13.4g carbs, 1.7g sugars, 7.8g protein, 4.3g fibre, 0.757g sodium

Top Tip:

Wash kale in cold water several times, then drain well. This is important as kale can be quite gritty otherwise

Recipe courtesy of Aoife Howard

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