Green Pea, Kale, Ginger and Toasted Almond Soup

When green peas blends with lemon, ginger and toasted almonds, magic happens! The ginger adds a subtle heat, while a little lemon infuses the soup with freshness. Peas and almonds makes an interesting combination, I use almond butter in this soup, you can also toast almonds and blend them with the soup. Cashew or peanut butter are delicious alternatives.

© Recipe and Photography by Nina Olsson
Kyle Books, Octopus Publishing Group, Hachette

serves 2

Heat up a cooking pot to medium high heat and drizzle with olive oil. Add the Cavolo Nero and stir while sautéing for 1-2 minutes. Add the rest of the ingredients, and pour water so that it covers the greens with and extra 2 cm above. Stir to combine the nut butter into the liquids .

Let the soup boil up then immediately lower to a simmer under a lid for 2 minutes. Remove the soup from the heat and transfer to a blender or food processor. Blend until smooth. Taste and adjust with salt and pepper and add extra water if you like a thinner consistency.

Whisk the yogurt cream together and pour up the soup in bowls. Drizzle with yogurt and extra virgin olive oil, if you like. Sprinkle with chili flakes or black pepper

Ingredients

1 tablespoon olive oil
a generous bunch cavolo nero or regular kale, stems removed and chopped
350g green peas
1 teaspoon fresh ginger, grated
2 teaspoon lemon juice or chopped preserved lemons
1 generous tablespoon almond butter, or cashew or peanut butter
salt to taste

Yogurt cream:
100 ml vegan yoghurt or Crème fraîche
½ teaspoon lemon juice
1/4 teaspoon salt

Toppings:
extra virgin olive oil
chili flakes or black pepper

VE ✓
GF ✓