Eat Beautiful: Kale Soup Recipe

Ever since my book Eat Beautiful was released, one of the questions I’ve been asked the most is ‘what’s your favourite recipe in the book?’. And when I sat down with Anna-Marie Solowij for my latest YouTube video, she became the latest one to ask…

Image Credit @ David Loftus for Eat Beautiful

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. These were all topics of conversations when I sat down with my good friend and beauty legend Anna-Marie Solowij for my latest YouTube video. Anna-Marie has been incredibly supportive of my book, so for this video she wanted to talk through some of my inspirations and ingredients; and of course, she wanted to know what my favourites are!

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 then watch the video to see which recipes Anna-Marie enjoys cooking.


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.


Watch my video with Anna-Marie:

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