Green Pea and Kale Soup

Name: Green Pea and Kale Soup with Chilli and Feta
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 2 Piece of Leeks; 1 Piece of White onion; 3 Piece of Garlic cloves; 150 Grams of Kale; 150 Grams of Green peas; 20 Grams of Butter; 1 Tbsp of Olive oil; 700 ML of Water; 1 Piece of Vegetable stock cube; 60 Grams of Sour cream; 1 Tsp of Black pepper; 2 Grams of Chilli flakes; 100 Grams of Greek feta

with Chilli and Feta

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

Cals 587 · 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 587 · 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)	2451 / 587
Fats (g)	28.1
of which saturated (g)	16.9
Carbohydrates (g)	72
of which sugars (g)	22.9
Fibers (g)	13
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

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.

2 Rinse

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

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.

4 Simmer

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

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.