Kale and Toasted Walnut Soup

Ingredients

• extra virgin olive oil 2 teaspoons
• red onion 30 grams
• celery 30 grams
• garlic clove 1 clove
• dried thyme 1 teaspoon
• haricot beans 75 grams
• vegetable stock 500 milliliters
• kale 50 grams
• walnut halves 4 pieces

Tools

• oven
• saucepan
• blender

Instructions

1. Heat 1 teaspoon of the olive oil over a low–medium heat in a medium saucepan. Fry the red onion, celery and garlic for 2–3 minutes until softened.
2. Add the thyme, white beans, and vegetable stock. Bring to the boil.
3. Simmer for 25 minutes over a low heat.
4. Add the kale and cook for a further 10 minutes.
5. When all the vegetables are cooked through, blend the mixture until smooth. Add a little water if the soup is too thick. If it looks very watery before blending, increase the heat and let it bubble to thicken.
6. While the soup is cooking, heat the oven to 160°C/gas 3. Toast the walnuts for 10–15 minutes until nicely browned. Watch carefully to avoid burning.
7. Serve the soup drizzled with the remaining teaspoon of olive oil and topped with the toasted walnuts.

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