Chestnut, lentil and kale soup
A perfect soup for January if you have any leftover pouches of chestnuts. This soup is full of protein from the chestnuts, lentils and Greek yoghurt topping. The problem with most soups is they just don’t hit a decent protein target, which is essential for satiety and managing blood sugars.
ingredients
serves 3 hearty bowls
1 tablespoon olive oil
1 large onion, chopped
2 sticks celery, sliced
2 carrots, sliced
2 packets vacuum packed cooked chestnuts
1 litre of stock (beef, chicken or vegetable)
1 large handful of kale or calvo nero
1/2 packed of vacuum packed puy lentils
salt and pepper to taste
large dollop of Greek yoghurt to top
method
prep time: 30 mins
Heat the olive oil in a large pan and add the onions, celery and carrots. Sauté for 10 minutes.
Add the cooked chestnuts and stock and bring to the boil.
Add the kale or calvo nero and cook together for 20 minutes.
Add the lentils and simmer for another 5 minutes.
Add salt and pepper to taste.
Add the soup to a blender and blend until smooth.
Pour into bowls and top with a large dollop of Greek yoghurt.
the health boost tip
Perfect on a cold Autumn or winter day. We don’t feel this soup needs any bread - but a few seeded crackers work well.
