Green Pea and Kale Soup

with Chilli and Feta

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low-carb
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low-carb
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Instructions

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1 Prep

Wash, trim and finely slice the leeks (make sure to remove any grit between the leaves). Peel and finely slice the onion. Peel and mince the garlic

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2 Rinse

Strip the kale from its stem. Discard the stem. Wash the kale and peas in a colander. 

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3 Saute

Heat a large pan or pot over a medium-low heat with the butter and a drizzle of olive oil. Once hot, add the onion and leeks and cook for 7-8 min or until softened, but not browned. Add the garlic and cook for 1 min further.

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4 Simmer

Add the measured watervegetable stock cubekale and peas and simmer for 10 min.

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5 Blend

Using a hand-held blender or food processor, blitz the soup for 2-3 min until smooth. Add the sour cream and black pepper and simmer for 1-2 min further.

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6 Serve

Divide among bowls and garnish with the chilli flakes (spicy!) and crumbled feta cheese.

Tips for fussy eaters

Go easy on the chilli flakes.

Pro tip

Enjoy any left-overs cold the next day, gazpacho style!

This low carb soup ticks all the boxes a healthy supper should.

Cooking Time: 30 min

Equipment Required: Blender

Cals 640 · Prot 21 · Carbs 84 · Fat 26

Ingredients

Number of people

Leeks 2 Piece
White onion 1 Piece
Garlic cloves 3 Piece
Kale 150 Grams
Green peas 150 Grams
Salted butter 20 Grams
Olive oil 1 Tbsp
Water 700 ML
Vegetable stock cube 1 Piece
Sour cream 60 Grams
Black pepper 0.5 Tsp
Chilli flakes 2 Grams
Greek feta 100 Grams

This low carb soup ticks all the boxes a healthy supper should.

Cooking Time: 30 min

Equipment Required: Blender

Cals 640 · Prot 21 · Carbs 84 · Fat 26

Instructions

photo

1 Prep

Wash, trim and finely slice the leeks (make sure to remove any grit between the leaves). Peel and finely slice the onion. Peel and mince the garlic

photo

2 Rinse

Strip the kale from its stem. Discard the stem. Wash the kale and peas in a colander. 

photo

3 Saute

Heat a large pan or pot over a medium-low heat with the butter and a drizzle of olive oil. Once hot, add the onion and leeks and cook for 7-8 min or until softened, but not browned. Add the garlic and cook for 1 min further.

photo

4 Simmer

Add the measured watervegetable stock cubekale and peas and simmer for 10 min.

photo

5 Blend

Using a hand-held blender or food processor, blitz the soup for 2-3 min until smooth. Add the sour cream and black pepper and simmer for 1-2 min further.

photo

6 Serve

Divide among bowls and garnish with the chilli flakes (spicy!) and crumbled feta cheese.

Tips for fussy eaters

Go easy on the chilli flakes.

Pro tip

Enjoy any left-overs cold the next day, gazpacho style!

Ingredients

Number of people

Leeks 2 Piece
White onion 1 Piece
Garlic cloves 3 Piece
Kale 150 Grams
Green peas 150 Grams
Salted butter 20 Grams
Olive oil 1 Tbsp
Water 700 ML
Vegetable stock cube 1 Piece
Sour cream 60 Grams
Black pepper 0.5 Tsp
Chilli flakes 2 Grams
Greek feta 100 Grams
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