Embracing a nutritious diet doesn’t mean you have to follow temporary fad diets or make extreme lifestyle changes. As detailed in my book Eat Beautiful, the essence of healthy eating lies in choosing organic and seasonal ingredients. It’s about customizing your meals to suit your personal preferences and gradually shifting towards a holistic beauty approach that starts from within. Among the many delightful recipes from Eat Beautiful, one stands out as my go-to for a revitalizing or detoxifying meal: my kale soup. This soup acts like a natural skin cleanser, packed with nutrient-dense kale, fennel, and leek, along with aromatic garlic and onion. Together, these ingredients deliver a powerful health boost. Try out my recipe below and share your thoughts on Instagram!
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Revitalize Your Health with Kale Soup
SERVES 2
185 CALORIES PER SERVING
1 large fennel bulb, roughly chopped
1 leek, roughly chopped
1 tbsp olive oil
1 tbsp raw coconut oil
1 onion, chopped
2 garlic cloves, finely chopped
1 tbsp vegetable bouillon powder or 1 vegetable stock cube
10 kale leaves, large stems removed, roughly chopped
Handful of spinach
Sea salt and black pepper
1 tsp grated nutmeg, to serve
- Begin by preheating your oven to 200°C or 180°C for a fan oven.
- In a baking tray or roasting tin, combine the fennel and leek with olive oil and toss well. Bake them in the oven for about 15-20 minutes until they are tender and lightly caramelized.
- In a large saucepan, melt the coconut oil over low heat. Add the chopped onion and garlic, cover the pan with a lid, and sweat for approximately 5 minutes, or until the onion becomes translucent and soft.
- Next, pour in 1.2 litres of water and add the vegetable bouillon powder or a stock cube. Incorporate the roasted fennel and leek, along with half of the chopped kale leaves. Season generously with salt and pepper, and stir everything together.
- Bring the mixture to a boil, then let it simmer for 20 minutes. Afterward, add the remaining kale and all the spinach, allowing it to cook on medium-low heat for another 10 minutes.
- Once cooked, allow the soup to cool slightly, then blend until smooth using a stand-alone blender or a stick blender. Reheat as necessary and finish with a sprinkle of nutmeg before serving.
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