kale & butternut squash soup

So made this soup as I had all the ingredients at home, but I ran out of potatoes so used butternut squash instead. I used Tuscan Kale that I bought at the farmer’s market, but you can also use kale or cavolo nero. Not only it tastes delicious, but it is a very healthy meal high in antioxidants and nitrate. Kale can also help maintain cholesterol levels and help fight infections, so load up on kale as much as you can and this tasty recipe might just do that!

PREPARATION & COOKING TIME: 20mins

INGREDIENTS for 2 big bowls:

400gr tuscan kale, or kale, or cavolo nero

1 onion roughly chopped

2 cloves garlic, chopped

1 stock vegetable stock gluten free cube

1 teaspoon salt

1.5 ltr water

200gr butternut squash, cut in 1cm cubes

2 tablespoons extra virgin olive oil

• in a pressure cooker or large pot place the olive oil and salute the onions and garlic for 5 minutes
• then add the chopped kale, butternut squash, slat, water and vegetable stock
• cook for 12 mins in pressure cooker or 20 min in the pot
• once the butternut squash is cooked, use the mini piper to blend
• serve with gluten free bread
  

  NUTRITIONAL VALUE PER PORTION
  energy kcal	291.5
  fat	15.9
  of which saturated	2.5
  carbohydrates	34.9
  of which sugars	3.4
  fibre	2.6
  protein	10.5
  salt	0.9