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 vegetables

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

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2 Wash kale and peas

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

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3 Saute onion and leek

Heat a very large non-stick 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 7-9 min or until softened, but not browned. Add the garlic and cook for 1 min further.

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4 Simmer soup

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

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5 Blend soup

Using a hand-held blender or food processor, blitz the soup 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 and crumbled feta cheese.

Tips for fussy eaters

Go easy on the chilli flakes.

Pro tip

Why not enjoy any left-overs cold the next day, gazpacho style!

We think this low-carb soup ticks all the boxes a healthy supper should.

Cooking Time: 30 min

Equipment Required: Blender

Cals 470.3 · Prot 19.9 · Carbs 43.1 · Fat 26.8

Ingredients

Number of people

Leeks 2.00 Pieces
White onion 1.00 Pieces
Garlic cloves 3.00 Pieces
Kale 150.00 Grams
Green peas 150.00 Grams
Salted butter 20.00 Grams
Olive oil 1.00 Tbsp
Water 700.00 ML
Vegetable stock cube 1.00 Pieces
Sour cream 60.00 Grams
Black pepper 0.50 Tsp
Chilli flakes 2.00 Grams
Greek feta 100.00 Grams

We think this low-carb soup ticks all the boxes a healthy supper should.

Cooking Time: 30 min

Equipment Required: Blender

Cals 470.3 · Prot 19.9 · Carbs 43.1 · Fat 26.8

Instructions

photo

1 Prep vegetables

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

photo

2 Wash kale and peas

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

photo

3 Saute onion and leek

Heat a very large non-stick 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 7-9 min or until softened, but not browned. Add the garlic and cook for 1 min further.

photo

4 Simmer soup

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

photo

5 Blend soup

Using a hand-held blender or food processor, blitz the soup 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 and crumbled feta cheese.

Tips for fussy eaters

Go easy on the chilli flakes.

Pro tip

Why not enjoy any left-overs cold the next day, gazpacho style!

Ingredients

Number of people

Leeks 2.00 Pieces
White onion 1.00 Pieces
Garlic cloves 3.00 Pieces
Kale 150.00 Grams
Green peas 150.00 Grams
Salted butter 20.00 Grams
Olive oil 1.00 Tbsp
Water 700.00 ML
Vegetable stock cube 1.00 Pieces
Sour cream 60.00 Grams
Black pepper 0.50 Tsp
Chilli flakes 2.00 Grams
Greek feta 100.00 Grams
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