Saturday, 15 December 2018

End of the market day (winter greens) soup

what to do with kale

Local food markets could be hit and miss. I prefer to choose my own fruit or vegetables, checking for blemishes and freshness. But if you buy in bulk, you have to watch out, there will often be some bad produce tucked in at the very bottom. And the prices are not always competitive, if you buy in the morning or around lunchtime.
A friend of ours though often goes at the end of the market day to pick up very good bargains, buying a whole lot for the fraction of a cost. And he is very generous with his haul, bringing us the trays of vegetables.
Last Sunday we got a big tray of vegetables and fruit for a tenner.And the tray was packed full. There were lots of greens.

I struggle with my guys when it comes to eating greens. Even my husband who's supposedly a vegetarian now, is a very fussy eater, when it comes to greens. He'd push them around the plate, eat a forkful and leave the rest.
I'm also not the biggest fan of kale. Oh boy, I tried, but I just don't like it.
Soups are a different matter, you can pack in a few of your 5-a-day in a hearty soup. And even kale tastes fine, blitzed with the other greens.

easy vegetarian soup

Winter greens soup
2tbsp olive oil
1 big leek
1 spring onion
1 medium parsnip
1 small carrot
1 clove of garlic
about 3 big leaves of curly kale
1 big broccoli
1 vegetable stock cube

Heat the oil in a large frying pan, then soften the sliced leek and onion. Cook, stirring for about 5 minutes, then add a finely chopped garlic and carrot, and cook for another 5 minutes.
Peel and slice a parsnip and chop the tougher bits of kale. Put them in a medium saucepan, add the fried leeks, carrot and onion as well as a broccoli and kale leaves, and pour hot water enough to cover all the vegetables. Bring to boil, cook on hot for about 5 minutes, then lower the hear, and cook simmering for about 25 minutes.
Blend until smooth, or mash and leave chunky.
Serve with a dollop of soured cream or yogurt.

In this recipe I used Kallo Organic Vegetable Stock Pots which was one of the products in the latest Degustabox food box, but any vegetable stock cube or powdered bouillon will work. Kallo stock post are gluten free and contain no artificial colours, flavours or preservatives. They are handy to stir into cooking for an enhanced flavour.

Adding this recipe to #KitchenClearout linky run by Cheryl at Madhouse Family Reviews, as I used some rather insipid looking carrot and parsnip from the vegetable box in the fridge.


  1. This looks super tasty and very nutritious - perfect for warming up on a cold day. I don' have a #KitchenClearout linky running at the moment, but there will be one coming soon so I'll keep you posted !

    1. Thank you, Cheryl! I only spotted that the linky has expired after I posted my recipe. I will add it whenever you have a chance to organise a new one.

  2. Aww, this look so delicious. I love soups too.

    1. Thank you, Anca! Do you prefer blitzed smooth soups or the chunky ones?