Eating well isn’t about trendy diets or dramatic changes. It’s all about eating well, eating organically, and eating seasonally so you can tell if you’ve read my book or not. It’s about adjusting things to your needs and taking a small step into an inside-up beauty approach. It’s almost impossible to choose all of the recipes from Eat Beautiful, which I love cooking, but one recipe in particular looks at over and over again as a pick-up or “detox” meal. My kale soup is a food version of skin purification with delicious kale, fennel, green onions, garlic and onions. All of this will be a serious health injection. Follow my recipe below and let me know what you think on Instagram.
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Kale Soup
Serve 2
185 calories per meal
One big fennel light bulb, almost chopped
1 green onion, roughly chopped
1 tbsp olive oil
1 tablespoon raw coconut oil
Onion, chopped
Finely chopped garlic cloves 2
1 tablespoon of 1 vegetable stock cube broth powder
10 kale leaves, large stems removed and almost engraved
A handful of spinach
Sea salt and black pepper
1TSP Great Nutmeg, Provides Services
Preheat the oven to a 200°C/180°C fan. Place the fennel and green onions in a baking tray or roasting can, add olive oil and throw them together. Bake in the oven for 15-20 minutes. Melt the coconut oil in a large pot and over low heat. Tilt the onion and garlic, place the lid in the pan and sweat for about 5 minutes or until the onion is translucent and soft. Pour 1.2 liters of water into a frying pan and add vegetable broth powder or stock cube. With roasted fennel and green onions tips, half of the chopped kale leaves. Season with salt and pepper and stir everything. Bring it to a boil and whisk for 20 minutes. Add all the remaining kale and spinach and simmer on a medium low heat for another 10 minutes. Cool slightly then puree with a standalone blender until smooth or use a stick blender. Reheat if necessary and sprinkle with nutmeg and serve.
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