Super healthy spinach and kale soup

In keeping with the soup theme, I made this tonight with a couple bags of greenery I found lurking in the fridge that has maybe seen better days. Perfect for soup thoough, and I love a green soup. May make this again for St Patrick's Day next year. Plus both me and the boy have been feeling a bit run down, so the huge amounts of garlic should hopefully help.

Spinach and kale soup

400g organic spinach (Phantassie)
200g organic kale (Phantassie)
3 medium onions, chopped (W Christie butchers)
8 cloves garlic, chopped (W Christie butchers)
2 tbsp rapeseed oil
2 tsp wild garlic pesto (Sacla)
2 Knorr vegetable stock pots
½ tsp black mustard seeds
A pinch of nutmeg
750 ml boiling water

Heat oil in a large pot. Sautee onions for a few minutes until translucent, then add the garlic – do not cook the garlic for very long, as it has a tendency to burn. Add the black mustard seeds to the onions and garlic to toast them slightly.

Now add the spinach (you could break it up or chop it if you like, but I was terribly lazy and just threw it all in at once. Ah well, it gets blended anyway so it shouldn’t matter). Add the kale as well – you will probably need to break it up a bit as it is hardier than the spinach.

Add the water and the stock; you could use fresh vegetable stock if you like but I had a few stock pots to hand so just used them. Cook the soup down until the spinach and kale are wilted. Season with some sea salt; add a small pinch of nutmeg, maybe some freshly ground black pepper.

Using a handheld blender, puree up the soup – the blender we have is amazing and we don’t even need to take the pot off the hob. I don’t like my soups totally smooth so I’ll usually stop just short of totally blended – I like a bit of texture!

To serve you could spoon in some crème fraiche, but this is super tasty and very healthy as it is. I think this may go some way to counteract the week of takeaways we’ve just had, bad me!