The Gut Health Cookbook by SfSofia Antonsson

Author:SfSofia Antonsson
Language: eng
Format: epub
ISBN: 9781510750432
Publisher: Skyhorse
Published: 2019-02-11T16:00:00+00:00

KALE SOUP

If you can’t get hold of kale, you can also use the same amount of fresh or frozen spinach. Top off the soup with some chopped nuts or seeds, basil, and a drop of cream. Vegan? Skip the eggs and choose rice or oat cream instead.

SERVES 4

1⅓ pound kale

2 scallions (the green part)

Butter

2 tablespoons sieves spelt flour

2⅕ pints water

2–3 tablespoons onion-free vegetable stock

⅘ cup lactose-free cream

Salt

White pepper

4 hard-boiled eggs

Freshly ground white pepper

INSTRUCTIONS

1. Rinse the kale and cut off the stalks. Shred the kale and place in a bowl.

2. Finely chop the scallions and fry in some butter in a large saucepan. Add the kale and stir for a minute. Sprinkle over the flour and stir thoroughly. Add water and stock. Stir and leave to cook under a lid for around 20 minutes.

3. Add cream to the soup and season to taste with the salt and white pepper. Serve the soup as it is, or use a stick blender to make it smooth.

4. Serve with egg halves and a piece of bread or cheese, if you like.

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