Jalapeno and kale soup

Supercharged with Vitamin K1 and a healthy dose of Vitamin C and B6

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Serves:

Preparation:

15 Mins

Cooking:

30 Mins

High FODMAP:

Yes

Allergens:

Milk, Lactose

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What are the health benefits of Jalapeno and kale soup?

Supercharged with Vitamin K1 and a healthy dose of Vitamin C and B6. This colourful and tasty soup will excite the palate and fill you with antioxidants.

Ingredients

Method

Ingredients

400g tin of black beans

Pepper to taste

2 carrots

50ml of double cream

3 Jalapenos

200g of fresh kale

1 medium onion

2 tsp of dried oregano

2-3 potatoes

1 tbsp rapeseed oil

1 red bell pepper

Salt to taste

200g frozen sweetcorn

More about these ingredients

Method

1) In a large stock pot sautee the onion in the rapeseed oil on a low heat until translucent and soft.

2) Add the diced carrot, chopped jalapenos and dried oregano and stir on medium heat for 2-3 minutes.

3) Add the diced potatoes (approximately 1cm cubes) to the stock pot and cover with a generous amount of water. Bring to a boil for 10-12 minutes until potatoes are just soft.

4) Drain the black beans. Add the black beans and frozen corn to the pot and bring up to just boiling.

5) Add the diced red pepper to the pot and season with salt and pepper to taste.

6) Shred the kale making sure to cut the toughest part of the stalk from the leaf and discard. Add the kale to the pot and cover for 5-8 minutes to just soften the kale.

7) Remove from heat and add the double cream. Using double cream helps ensure the cream won't split but single cream or whole milk could be substituted if on hand.

8) Serve in bowls with a crusty bread and butter.

Jalapeno and kale soup

What are the health benefits of Jalapeno and kale soup?

Ingredients

Method

Ingredients

Method

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