Kale & Beetroot Soup

I bet you will like the twist of crunchy walnut and kale crumble on this beetroot soup. There is something so comforting and tempting about tasting a bowl of delicious soup to keep warm on a cold autumn day and enjoy that special time of year when the weather begins to get cooler and the nights noticeably longer.

Autumn is a second spring when every leaf is a flower. – Albert Camus

Beetroot and Kale Soup

Indeed, summer is over and approaching autumn brings more clouds and rain with temperatures falling below 10ºC several nights a week. I like sunny autumn days with colorful leaves falling from the trees and spider webs floating in the air… it brings me to my childhood, my grandma’s garden where I loved walking in the dead leaves … I loved watching at the apples falling to the wet grass…

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Ingredients

For the soup

  • 6 medium beetroots, peeled, halved
  • 3 carrots, peeled, halved
  • 1 onion, peeled, chopped
  • 500 ml stock (chicken or vegetable)
  • a large handful of fresh kale, washed
  • light sour cream for serving (optional)

For the kale and walnut crumble

  • 50 g walnuts
  • a handful fresh kale (dry)

Directions

  1. Add the beetroot, carrots and onion and stock to a large pan. Bring to the boil. Cover and simmer for twenty minutes, or until the beetroot is tender.
  2. Season with sea salt and freshly ground black pepper.
  3. Add a large handful of fresh kale, cook for five minutes.
  4. Leave the soup to cool slightly, then carefully transfer to a blender and blend until the soup is very smooth.
  5. To make the kale and walnut crumble, place the walnuts and kale (make sure it is very dry) into your power blender or food processor, blitz until the mixture resembles breadcrumbs.
  6. Sprinkle soup with some of the kale and walnut crumble and serve with some sour cream (optional).

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Recipe adopted from Ren Behan

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