Kale soup with warming spices
Prep time
Cook time
Total time
Recipe type: Paleo
Cuisine: Fusion
Serves: 4
  • ½ bag of kale, roughly chopped
  • 3 large carrots
  • 1 large onion
  • ½ bag of spinach, chopped (or other greens)
  • 1 tablespoon of Miso paste (you can use stock or stock cubes if you don't mind about this being vegetarian)
  • Salt and pepper to taste
  • Butter (non vegan) or Coconut Oil
  • ⅓ tablespoon nutmeg (optional)
  • ⅓ tablespoon paprika (optional)
  • Argan oil to serve (optional)
  1. Roughly chop the onion into cubes and slice the carrots (the finer they are, the least time it's going to take to cook) and place in a heavy bottom casserole.
  2. Add a generous tablespoon of coconut oil and mix to coat the onion and carrots over medium heat. Cover and cook on low heat for 15-20 min until the onions have softened and it smells delicious – add a bit of water if needed. The onions should turn golden but now brown.
  3. Now add the nutmeg, paprika, the miso paste or stock cube, and enough water to cover the vegetables (or an equivalent quantity of stock if you're using it). Bring to the boil on medium heat, then toss in the chopped kale, top up with a bit of water, cover and let it cook for 10 minutes.
  4. Throw your spinach into the soup and just let them wilt gently for a couple minutes. Give everything a stir and take off the heat.
  5. Let it cool for 5 minutes, then blitz with an immersion blender – I do it directly in the pot – to your preferred texture, either quite chunky or fine. Now taste and add salt and pepper as needed.
  6. Serve into bowls, garnish if you like and enjoy.
Recipe by Orientespresso at http://orientespresso.net/kale-soup-paleo-vegan/