Kale Soup
Seasonal Vegan, Vegetarian, Gluten free, Dairy free, Egg free recipe
Using kale and carrots, this soup has high levels of beta-carotene, which your body transforms into vitamin A. Use Engevita to make this dish vegan.
Preparation
Heat the oil in a large pan. Add the red tofu and fry for around 3 minutes. Add the carrots and 1 litres of water. Add the bouillon powder, bring to the boil and boil for around 5 minutes.
Add the kale and spelt fusilli, bring to the boil again and boil for another 12 minutes.
Serve with parmesan cheese on top, or for a vegan version; use Engevita instead!
Special Diets
When using the ingredients listed, this recipe is suitable for the following diets:
• Vegan
• Vegetarian
• Gluten free
• Dairy free
• Egg free
Please Note: May still contain traces of gluten, egg and dairy or other allergens. Before consumption always check the label of each individual product/ingredient for allergens.
Kale Soup
Ingredients
- 1 large carrot, peeled and sliced
- 1 packet Tofu Rosso
- 1 tbsp bouillon powder
- 1 tbsp olive oil
- 2 tbsp Parmesan or Engevita
- 400 g kale, cleaned and chopped
- 80 g Fussili
Please Note: May still contain traces of gluten, egg and dairy or other allergens.
