Kale, carrot and bean chunky soup
This tasty soup can also be blended to form a creamy soup. Garnish with a swirl of yoghurt and chopped parsley.
4-6 kale leaves, stems removed
1 Tbsp canola oil
2 carrots, diced
1 head broccoli, chopped
1 leek or onion, finely sliced
1½ L vegetable stock or water
pepper, to taste
1 x 400g can cannellini or butter beans
Wash kale leaves and slice into bite-sized pieces.
Heat oil in a large saucepan.
Add carrots, broccoli, leek or onion, and stir fry for 2-3 minutes.
Add kale and stock and bring to the boil.
Reduce heat and simmer for 5 minutes.
Add beans and simmer for a further 5 minutes.
Add chopped parsley for garnish.
Use silverbeet, watercress or spinach in place of kale.
Add some chopped garlic with the carrot.