Shettleston Community Growing Project

This soup uses lots of in season / locally available ingredients and tastes amazing - thanks to Pret A Manger for inspiration to give it a go!

kale leek and nutmeg soup

Ingredients:

Small onion (chopped), 3 medium leeks (washed and sliced), 3 celery sticks (washed and sliced), oil or butter, 2 garlic cloves (crushed), 2 small potatoes (peeled and cubed), approx 250g kale (washed and shredded), approx 1 litre of veg stock, sage leaves (washed), thyme (washed), parsley (washed and chopped), nutmeg (grated) and seasoning to taste

Method:

Heat a little oil or butter in a soup pan, add onion, leeks, celery, garlic and potatoes. Gently saute for about 10 minutes, then add the veg stock, sage, thyme and nutmeg, bring to the boil and then simmer for about 15 minutes. Add the kale and parsley and cook for another 10 minutes. Allow to cool slightly and blend until smooth. Season to taste and enjoy.