Crispy kale and coconut soup recipe

The fragrant flavours in this delicious soup will transport you straight to tropical shores, even if it’s raining outside.

It’s packed with healthy ingredients, including low GI fave sweet potato, which makes it the perfect lunchtime meal to boost energy levels and keep you going all day without that 3pm slump.

Ingredients (serves 4 – 6)

250ml Alpro Coconut Cuisine

1 onion (finely diced)

1 celery stick (finely chopped)

1 garlic clove (crushed)

150g red lentils

120g kale

2tbsp olive oil

280g sweet potato (peeled and roughly chopped)

1tbsp tomato puree

1tsp ground cumin

1tsp ground coriander

1tsp curry powder

1 litre hot chicken or vegetable stock

Salt and pepper (to taste)

Method

Add the olive oil to a large saucepan, heat and gently sweat the onion, garlic and celery until soft before adding the cumin, coriander and curry powder and cook for about 1-2 minutes.

Stir in the tomato puree, lentils and chopped sweet potato and pour over the hot stock.

Simmer over a medium heat for around 20 minutes or until the sweet potatoes and lentils are cooked.

Add in the Alpro Coconut Cuisine and kale (keeping 20g to garnish) and cook for a further 2 minutes before blitzing until smooth using a stick blender or liquidiser.

In the saucepan heat the remaining olive oil until hot, throw in the kale with a pinch of salt and fry until crispy.

Ladle the soup into bowls, top with the crispy fried kale and season to taste.