Back in the room!
In this weeks veg box there was a pillow case size bag of kale. I like Kale but seriously….that’s a LOT OF KALE.
Kale gets stronger flavoured and bitter the longer it’s kept so I was on the lookout for recipes that would use intense amounts of the leafy green vegetable and perhaps a red pepper nearly the size of your head as well.
I found this recipe for Spicy Kale Soup with Roasted Red Pepper and Tomato and decided to give it a go.
This soup is very filling and has a spicy kick, the deep flavour is that of the pepper and tomato. The original recipe called for marinated sun-dried tomatoes in oil but I don’t really like using them for calorific reasons so just used dried normal ones and I don’t think the flavour has suffered for it (but I did throw in 3 teaspoons of tomato puree that was lurking in the fridge just in case.)
This soup is very hearty and healthy and perfect now autumn is getting closer and kale is very much in season…
Spicy Kale Soup with Roasted Red Pepper and Tomato
1 Chopped onion
2 Garlic cloves, chopped
2 medium potatoes, chopped
Handful of sun-dried tomatoes, soaked in warm water for 10 minutes
1 Red pepper
1 teaspoon Smoked Paprika
1 teaspoon Cayenne pepper (I like things spicy, feel free to adjust)
2 large bunches of Kale, roughly chopped
6 cups vegetable stock
1 tablespoon red wine vinegar
3 teaspoons tomato puree
Pinch of sugar
Salt and black pepper to taste
- Turn the oven on to a medium high temperature. Chop the red pepper into quarters and place in a baking dish. Drizzle the quarters with olive oil and place in the oven to roast. Shouldn’t take longer than 10 minutes but keep an eye on it, it’s done when the skin has black patches on.
- Coat a large heavy bottomed pan with olive oil and place on the stove and add the onion and garlic. Cook until soft.
- Add the potatoes, sun-dried tomatoes, red pepper, paprika, cayenne and kale. Cook until the kale has wilted (and gone bright green!) Keep stirring as things may begin to stick to the bottom of the pan.
- Add the vegetable stock and tomato puree. Bring to the boil and then cover and simmer for 30 minutes.
Blend the soup and return to the stove. Add the vinegar and sugar and seasoning. Serve.