Green Pea and Kale Soup

with Chilli and Feta
This low carb soup ticks all the boxes a healthy supper should.
Cals 588 · Prot 19 · Carbs 72 · Fat 28
Vegetarian
Low Carb
30 min
Green Pea and Kale Soup with Chilli and Feta
This low carb soup ticks all the boxes a healthy supper should.
Cals 588 · Prot 19 · Carbs 72 · Fat 28
Vegetarian
Low Carb
Ingredients
Leeks
2 Piece
White onion
1 Piece
Garlic cloves
3 Piece
Kale
150 Grams
Green peas
150 Grams
Butter 4*
20 Grams
Olive oil
1 Tbsp
Water
700 ML
Vegetable stock cube 15*
1 Piece
Sour cream 4*
60 Grams
Black pepper
0.5 Tsp
Chilli flakes
2 Grams
Greek feta 4*
100 Grams

Allergens

*4 Milk, *15 Celery
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal) 2453 / 588
Fats (g) 28.1
of which saturated (g) 16.9
Carbohydrates (g) 72
of which sugars (g) 22.9
Fibers (g) 12.9
Proteins (g) 19.1
Salt (g) 4.4
*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep

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.
Rinse

2 Rinse

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

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.
Simmer

4 Simmer

Add the measured water, vegetable stock cube, kale and peas and simmer for 10 min.
Blend

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.
Serve

6 Serve

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