Beet Kale Soup
noobiefoodie
Soups taste better after resting in the fridge, so don't worry about finishing it all today.
People: 1
50 min

Ingredients

15 grams
Almonds
50 grams
Beets
0.75 tbsp
Coconut Oil
2 Clove
Garlic
30 grams
Kale
0.5 tbsp
Lemon
0.5
Onion
260 ml
Stock

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Prep

  1. Peel and cut your beetroot. All ingredients should have a similar size and shape.
  2. Wash and cut your kale so that they all have a similar size and shape.
  3. Cut and squeeze your lemon so you can use the juice later.

Heating Steps

  1. Heat coconut oil in a pot and add garlic and onion, and fry at lower temperature for several minutes.
  2. Heat coconut oil in a pot, add Beetroot and fry for 25 minutes.Finally, add Kale and fry for 5 more minutes.
  3. Add your vegetable stock to the pot and simmer for about 15 minutes or until all vegetables are tender. Add salt and pepper to taste.
  4. Toast almonds on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.

Finishing Touches

  1. Add lemon and mix.
  2. Add Almonds on top.