BROCCOLINI, KALE AND MINT SOUP

  GF  WF  DF  SF  VEG

SERVES 3–4

Here’s another soup full of greens that will make your gut adore you. The mint acts as a carminative (gas-reducer) on the gut, which is perfect if you ever face any discomfort, wind or pain as a result of digestive issues.

1 tablespoon extra virgin olive oil

1 onion, chopped

1 leek, white part only, chopped

3 garlic cloves, crushed

2 celery stalks, sliced

400 g (14 oz/2 bunches) broccolini, chopped

450 g (1 lb/1 bunch) kale, stalks removed, leaves roughly chopped

500 ml (17 fl oz/2 cups) Vegetable Stock

270 ml (9½ fl oz) tin additive-free coconut milk

1 small handful of mint leaves

2 tablespoons lemon juice

Celtic sea salt and freshly cracked black pepper, to taste

nutritional yeast flakes, to serve

Heat the olive oil in a medium saucepan over medium heat. Add the onion, leek, garlic and celery and cook, stirring frequently, for 4–5 minutes or until the vegetables are beginning to soften. Add the broccolini and kale and cook, stirring frequently, for 5 minutes.

Add the stock and coconut milk, then bring to the boil. Reduce the heat to low and simmer for 15 minutes. Stir through the mint.

Remove from the heat and allow to cool slightly, then purée in a food processor or blender until smooth. Reheat if necessary, then stir in the lemon juice and season to taste. Serve sprinkled with yeast flakes.