High in protein, prebiotic fibre and 'live' cultures, this ultimate gut-supportive soup is delicious, seasonal for autumn/winter, and the perfect warming pick me up for a chilly day.
Ingredients (serves 2/3 large bowl-fulls):
2 tbsp olive oil
1 giant leek
2 garlic cloves, chopped
500g frozen peas
3 large handfuls of kale
1 heaped tsp miso paste
1 can of coconut milk
1 veg stock cube and 3 (empty coconut can-fulls) boiling water
1 tbsp apple cider vinegar
2 heap tsp mixed dried herbs
5 fresh basil leaves
Method:
In a large boiling pot, add the olive oil over a medium heat and add in the leeks - sautee for 5-6 mins until softened
Add in the chopped garlic, herbs, frozen peas and stir together until evenly covered in the leek/oil mixture
Add the coconut milk, stock (1 cube to 3 empty coconut can-fulls water) and ACV. Bring to the boil, then simmer for 15 mins
Stir in the miso paste, kale and basil leaves - simmer for another 5-6 mins with the lid on
Transfer the mixture into a blender (or use a hand blender), and blitz until smooth.
Serve in bowls with a side of crusty sourdough bread.