As the nights draw in sooner, the air turns cooler and thoughts move to autumn, there's nothing more comforting than a warming soup.
Callum absolutely loves soup. He's always found them easier on his tummy than 'true' solids, which I've always put down to his numerous allergies. The beauty of soups is that they are packed full of vitamins and nutrients, as well as flavoursome, and if it means Callum is getting his 5 a day comfortably, then who am I to say no.
One of his all time favourites is courgette, kale and pea soup, so I thought I'd share the recipe and see what you all think!
The beauty of this recipe lies in its simplicity!
You will need:
- 1 onion, peeled and chopped
- 2 medium sized courgettes, washed and chopped
- 2 handfuls curly kale
- 1 handful peas
- 850ml vegetable stock
- Salt and pepper
- Olive oil
- 1 garlic clove
Add the olive oil and chopped onion to a large saucepan and gently fry for around 5 minutes until softened, stirring frequently. Crush the garlic clove and add to the onion, and continue frying for a further 2 minutes.
Add the courgettes to the saucepan and cook for 6-8 minutes, again stirring frequently to ensure they don't stick or burn.
Pour the vegetable stock into the saucepan, add the kale and peas and simmer over a medium heat for 10 minutes.
Check the vegetables are all cooked, remove from the heat, season and then blend until smooth. We've added a drizzle of dairy-free cream, and a sprinkle of chia seeds for added protein.