Indulge in Beauty: Delicious Kale Soup Recipe

#EatBeautiful #healthyrecipes #kalesoup #organic #seasonal #healthyeating #cleansing #detox #nutrition #recipe #foodie #wellness #productreviewer #WendyRowe

Eating well isn’t about fad diets or making drastic changes. As an expert product reviewer, I can say that if you’re looking for a holistic approach to beauty and wellness, then Wendy Rowe’s book #EatBeautiful is a must-read. This book emphasizes the importance of eating well, eating organically, and eating seasonally. It encourages tailoring your diet to your individual needs and taking small steps towards an inside-out beauty approach.

Among the many delicious recipes in #EatBeautiful, one that stands out is Wendy Rowe’s kale soup. This soup is like a skin cleanse in food form, packed with nutritious ingredients like kale, fennel, leek, garlic, and onion. It’s a perfect pick-me-up or detox meal that provides a serious health boost.

Here’s the recipe for Wendy Rowe’s kale soup:
Ingredients:
– 1 large fennel bulb, roughly chopped
– 1 leek, roughly chopped
– 1 tbsp olive oil
– 1 tbsp raw coconut oil
– 1 onion, chopped
– 2 garlic cloves, finely chopped
– 1 tbsp vegetable bouillon powder or 1 vegetable stock cube
– 10 kale leaves, large stems removed, roughly chopped
– Handful of spinach
– Sea salt and black pepper
– 1 tsp grated nutmeg, to serve

Instructions:
1. Preheat the oven to 200°C/180°C fan.
2. Place the fennel and leek in a baking tray or roasting tin, add the olive oil and toss together. Bake in the oven for 15-20 minutes.
3. Melt the coconut oil in a large saucepan over a low heat. Add the onion and garlic, cover the pan with a lid, and sweat for about 5 minutes or until the onion is translucent and softened.
4. Pour 1.2 litres of water into the pan and add the vegetable bouillon powder or stock cube. Add the roasted fennel and leek, along with half of the chopped kale leaves. Season with salt and pepper and stir everything together.
5. Bring the mixture to a boil and let it simmer for 20 minutes. Then, add the remaining kale and spinach, and simmer over a medium-low heat for another 10 minutes.
6. Allow the soup to cool down slightly, then puree it until smooth using a stand-alone blender or a stick blender. Reheat as needed and sprinkle with nutmeg before serving.

Try out this delicious and nutritious kale soup recipe from #EatBeautiful and let me know what you think on Instagram. Don’t forget to check out more recipes on Wendy Rowe’s website, including #DateEnergyBalls, #RawVeganBrownies, and #HealthyBreakfastIdeas.

Disclaimer: This post contains affiliate links. © Wendy Rowe. All Rights Reserved.

Eating well isn’t about fad diets or making drastic changes. As you’ll know if you’ve read my book Eat Beautiful, it’s all about eating well, eating organically, and eating seasonally. It’s about tailoring things to your needs and taking small steps to an inside-out beauty approach. Choosing between all the recipes in Eat Beautiful that I love cooking is almost impossible, but one recipe in particular I turn to time and time again as a pick-me-up or ‘detox’ meal. My kale soup is the food version of a skin cleanse, with delicious kale, fennel and leek, plus garlic and onion; which all adds up to a serious health injection. Follow my recipe below, and let me know what you think on Instagram.

THIS POST CONTAINS AFFILIATE LINKS

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Kale Soup

SERVES 2
185 CALORIES PER SERVING

1 large fennel bulb, roughly chopped
1 leek, roughly chopped
1 tbsp olive oil
1 tbsp raw coconut oil
1 onion, chopped
2 garlic cloves, finely chopped
1 tbsp vegetable bouillon powder of 1 vegetable stock cube
10 kale leaves, large stems removed, roughly chopped
Handful of spinach
Sea salt and black pepper
1tsp grated nutmeg, to serve

1. Preheat the oven to 200°C/180°C fan.
2. Place the fennel and leek in a baking tray or roasting tin, add the olive oil and toss together. Bake in an oven for 15-20 minutes.
3. Melt the coconut oil in a large saucepan over a low heat. Tip in the onion and garlic, place a lid on the pan and sweat for about 5 minutes or until the onion is translucent and softened.
4. Pour 1.2 litres of water into the pan and add the vegetable bouillon powder or stock cube. Tip in the roasted fennel and the leek, along with half the chopped-up kale leaves. Season with salt and pepper and give everything a stir.
5. Bring to the boil and leave to bubble away for 20 minutes. Add the remaining kale and all the spinach, then simmer over a medium-low heat for another 10minutes.
6. Allow to cool down slightly, then puree until smooth in a stand-alone blender or using a stick blender. Reheat as needed and sprinkle with nutmeg to serve.

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MORE RECIPES: Date Energy Balls | Raw Vegan Brownies | Healthy Breakfast Ideas

© Wendy Rowe. All Rights Reserved.