Pea And Kale Soup With Parmesan
Preparation time is 15minutes
Cook time is 20minutes
Total time is 35minutes
Serve is for 6 people
Difficulty level: 3 out of 4
14 Ingredients
Number of servings
6
- 2tablespoons basil leaves
- onion, roughly chopped
- 1/2 lemon (juiced)
- 1L vegetable stock
- 1 bunch kale, stems and spines removed, roughly chopped
- 1tablespoons sesame seeds (toasted)
- 2tablespoons sunflower kernels
- 120grams baby spinach
- 2tablespoons olive oil
- 2 garlic cloves (chopped)
- 2tablespoons pepitas (toasted)
- 1kilograms frozen peas
- 1/2 cup Mil Lel shaved parmesan
- 40grams Mil Lel shredded parmesan
Method
Step 1 of 4
Add olive oil to a heavy based large soup pan on medium heat. Add the garlic and onion. Gently sauté until onion is translucent.
Step 2 of 4
Add the kale, spinach, peas, and stock. Bring to a simmer and continue to cook for 15 minutes or until peas are tender.
Step 3 of 4
Remove pan from the heat and add the lemon juice, Mil Lel shredded parmesan and basil leaves. Blend with stick blender until smooth.
Step 4 of 4
To serve, place soup in serving bowls and top with a sprinkle of seeds and Mil Lel shaved parmesan.
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