A slightly spicy soup with tons of amazing flavour. Inspired by a soup I had at work!
Prep time: ~45 minutes
Serves 4-6
Gluten-free
Ingredients:
- 1 large onion, peeled and roughly diced.
- 2 cloves garlic, peeled and crushed/finely minced.
- 1-2 tsbp olive oil.
- 2 tsp chili flakes (add as much or as little as you like, really).
- 1 bunch kale, washed, stripped from the stem, and cut/torn into bite-sized pieces.
- 1 can whole tomatoes, roughly chopped, with the juice reserved.
- 2 tsp tomato paste
- 1 can white beans, drained and rinsed.
- 2 carrots, peeled if desired, sliced into thin half-moons.
- 2 stalks celery, finely sliced.
- 6 cups vegetable stock.
- 1 small handful fresh thyme (or 1 tsp dried thyme).
- salt and pepper, to taste.
Cooking Instructions:
Heat a large pot on medium heat with the olive oil in it. When it’s nice and hot, toss in the onion. Cook until it begins to soften slightly, then add in the garlic.
When the onion is soft and translucent, and the garlic is fragrant, add the carrots and celery. Reduce the heat slightly and cook, stirring frequently, until the onions begin to caramelize. Next, add the kale, and cook until it starts to wilt slightly.
Dump in the tomatoes, their juice, the beans, and the tomato paste. Stir well, until everything is combined. Allow to cook for a minute or two, then add the chili flakes and the thyme. Stir well, allowing everything to combine for a minute, then add the vegetable stock.
Bring the whole pot to a boil, then reduce the heat and allow to simmer gently until all of the vegetables are tender. Season well with salt and pepper, and serve piping hot!
Unintentionally Vegan 