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Ingredients
2 tsp mild olive oil or a knob of butter
1 banana shallot
250g peeled and diced carrot
250g peeled and diced parsnip
400 ml unsalted or weak vegetable stock
100g kale, chopped
1 banana shallot
250g peeled and diced carrot
250g peeled and diced parsnip
400 ml unsalted or weak vegetable stock
100g kale, chopped
Method
- Heat the oil or melt the butter in a medium size saucepan.
- Add the vegetables except the kale and saute over the heat for 2 minutes. Add the stock.
- cover and bring up to the boil. Simmer for 10 minutes until the vegetables are really tender.
- Add the kale and continue to cook for 5 minutes.
- Blend using a hand blender to the desired consistency.
