My Inlaws gave me a recipe book for my birthday called Eat Beautiful. It is written by Wendy Rowe, a world renowned beauty expert, well known as the Artistic Director for Burberry makeup. I love everything about this book. Not only is it informative and have beautifully styled images that make your mouth water, but the chapters are very organized, by season. Each season lays out a glossary of the foods and ingredients used within the season's recipes and specifies the health benefits for your skin, inside and out. It is a clever and simple way of understanding what is good for you and how it is good for, whilst providing great tasty recipes using the foods that are best.
I picked five recipes from this book and bought all the ingredients to make five new recipes this week. I thought I would share with you the Kale soup which we tried out last night. I found it to be absolutely delicious. I have to admit, Zach was not a fan, but he is also not really a veggie fan in general. I did forget the leeks in this recipe, (whoops!) because I forgot them on my grocery list. The soup tasted just fine without them and the apartment still smelled deliciously green. I also added in some additional kale leaves (handful more than recipe notes below), as I tend to like a soup that is a little thicker. Recipe below and link to purchase book HERE, from Anthropologie. Enjoy! xo RCN
Ingredients, serves 2-3 people:
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 ground nutmeg to serve
Preheat oven to 400 degrees F. Chop fennel and leeks and place onto foil lined baking sheet. Evenly drizzle olive oil onto fennel and leeks, mix all together and spread flat on tray. Bake for 15-20 minutes. While baking, chop onion and garlic. Then melt coconut oil in large saucepan on low heat. Add onions and garlic and cover pan with lid. Let sweat for five minutes or until onions are translucent and softened. Pour 5 cups of water into pan, add vegetable bullion, roasted fennel, leeks, and half of the chopped up kale leaves. Season with salt and pepper and stir. Bring to a boil and let bubble for 20 minutes. Add the remaining kale and spinach. Simmer on low/medium heat for another 10 minutes. Remove from heat and cool for a little while. Purée until smooth in a blender or using an immersion blender. Reheat before serving and sprinkle nutmeg on top.