Spinach avocado soup with crispy kale
By adding the avocado, the soup gets a delicious creamy texture and flavor. The crispy kale provides the "bite". This soup is a healthy and filling hearty soup, perfect for lunch.
Prep Time15 minutes mins
Cook Time25 minutes mins
Total Time40 minutes mins
Course: Soups
Cuisine: Own recipe, Vegeterian
Keyword: secretos del sur, easy cooking, hearty soup
language: en
gelegenheid: daily dishes
Servings: 4 persons
- 500 gr spinach fresh
- 1 avocado
- 1 onion
- 1 leek
- 1 clove garlic
- 100 ml coconut cream
- 100 gr kale
- 1 tblspoon pumpkin seeds
- 2 tblspoon olive oil
- 1,5 liter vegetable
- pepper and salt
Direct in je mandje bij
Cut the onion and garlic into small pieces.
Cut the leek into rings. Put 1 tbsp oil in a deep pan and simmer the onion, garlic and leek.
Add the fresh spinach (not all at once because there is a lot of volume). When the spinach has shrunk, add the vegetable stock and simmer for 10 minutes on a low heat.
Put off the heat. Remove the flesh from the avocado and add it to the soup.
Mix everything into a soft creamy soup. seazon with pepper and salt.
Remove the hard stems from the kale. Tear the leaves into pieces and put them in a bowl together with the pumpkin seeds.
Add 1 tbsp oil, pepper and salt and mix well with the kale and pumpkin seeds.
Line a baking tray with baking paper. Spread the kale and seeds over the plate and bake in a preheated oven for 15 minutes at 180º.
Spoon the soup into the plates. Add 1 tbsp coconut cream. Decorate with the crispy cabbage and pumpkin seeds. Tasty!