A hearty green soup with mega tasty sage croutons. I used beans instead of using potato or bread to thicken this one. How very on-brand, eh? If you too want to feel like the epitome of health, go ahead and make it.
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Serves
4
Red Chilli
Sage
Sourdough
Kale
Garlic Cloves
Fennel Seeds
Vegetable Stock
Drained Cooked Butter Beans
Eggs
Lemon
Olive Oil
Serves
4
Red Chilli
Sage
Sourdough
Kale
Garlic Cloves
Fennel Seeds
Vegetable Stock
Drained Cooked Butter Beans
Eggs
Lemon
Olive Oil
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Step 1.
Finely slice the red chilli, pick the sage and finely dice the sourdough. Strip the leaves off the kale and finely slice the garlic.
Step 2.
Heat half the oil in a large pot and add the garlic. Cook over a medium heat for 3 mins. Add the fennel seeds and continue to cook for 1 min. Pour in the stock, bring to the boil, pop on a lid and reduce to a simmer. Cook for 15-20 mins. Allow to cool slightly (you could start the croutons) before adding the kale and cooking for 4 mins. Add the beans, then set aside.
Step 3.
Heat the remaining oil in a frying pan set over a medium heat, then add the sage, chilli and diced sourdough. Cook until golden and crisp, then remove from the pan and set aside.
Step 4.
Bring a small pan of water to the boil. Crack an egg into a bowl, then carefully drop the egg into the water, turning the heat down as low as it can go. Cook for 3 mins, then remove from the pan and drain. Repeat with the remaining eggs and set aside.
Step 5.
Blend the soup until smooth, then season with a squeeze of lemon, adjusting to suit your taste. Ladle into bowls. Top with the poached egg, crispy croutons and lemon zest.
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