Kale and Basil Soup
Ingredients
- 500g (1lb) kale, chopped
- Handful of basil, chopped
- 1 litre (1 1/4 pints) vegetables stock
- 500ml (2 cups) soy single cream or coconut cream
- Sea salt to taste
- 1 tsp black pepper
- 1 tsp thyme
- 1 stalk of spring onions, finely chopped
- 2 garlic cloves, finely chopped
- 1 tbsp vegan butter
Preparation
Combine all the ingredients with vegetables stock and soy cream or coconut cream, and make sure the liquid just about covers the ingredients.
If you don’t have a soup maker, blend all the ingredients with the vegetables stock and cream
Transfer to a medium saucepan and continue to simmer under a medium heat for 15-20 minutes.
Season to taste and make any adjustments if it is too thick or too thin by adding more cream or vegetables stock.
Serve with bread rolls.
