-
Chop the potato and onion into 1-2cm chunks and place in a large saucepan.
-
Make up 600ml of vegetable stock and add to the pan with the potato and onion, also add in the lemon juice. Cook these root vegetables for about 20 minutes on a medium heat until beginning to soften.
-
Once the potato is starting to soften but not quite fully soft, add in the kale and cook for a further 6-8 minutes.
-
Once kale is wilted and the potato soft add in the spinach and chilli flakes and cook for a couple more minutes until the spinach has fully wilted. Season with salt and pepper.
-
Cool the soup slightly then pour into a blender and blitz for a minute or two until fairly smooth. Serve hot, or allow to go cold and freeze in portions.
Back to recipes
Gluten Free Kale and Spinach Soup
Leafy kale and spinach soup packed with vitamin C and naturally gluten free food
- Recipe by Alison Wheatley
- Added22nd March 2017
- Prep Time10 Mins
- Makes3 servings
This soup is so high in vitamin C you certainly won't need to eat any oranges after it. Kale and spinach as two leafy green vegetables I love and in a soup they are super filling on cold days, add a little chilli to give it a kick and you really do have a proper naturally gluten free winter warmer.
This recipe is
Method
Nutritional Information (Per serving)
Cals
Calories
102
Carbs
20g
Fibre
3g
Fat
1g
Sugar
5g
Protein
3g
Last updated 31st January 2021
Alison Peters has been Coeliac since June 2014 and launched Coeliac Sanctuary in August of that year, and since then has aimed to provide a one stop shop for Coeliacs, from blogs, to recipes, eating out guide and online shop.
Comments
No comments yet
Made this one, or planning to? Let us know how you got on.
Leave a Comment
Want to leave a comment on this recipe? Feel free to join the discussion!