Green Pea and Kale Soup

with Chilli and Feta
Vegetarian
Low-Carb
Calorie smart
This low carb soup ticks all the boxes a healthy supper should.
Cooking time: 30 min
Cals 582 · Prot 17 · Carbs 74 · Fat 27
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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

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!

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