1 tbsp olive oil, plus extra for drizzling
½ a celery stalk, chopped
½ a leek, chopped
1 garlic clove, crushed
2 tsp fresh ginger, grated
140g kale, leaves roughly chopped
80g edamame beans
Juice of ½ a lemon
750ml vegetable stock
Salt and black pepper
Fresh parsley, chopped
- 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.
- 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.
- Use a stick blender to purée until smooth, or transfer to a blender in batches to purée.
- Season to taste and serve with a scattering of fresh parsley and a drizzle of olive oil.
Per Serving 124kcals, 5.9g fat (0.9g saturated), 13.4g carbs, 1.7g sugars, 7.8g protein, 4.3g fibre, 0.757g sodium
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