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Kale soup recipe

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For the soup

4 handfuls handful kales kale
1 tbsp tbsp oil oil
1 onions onion
(finely diced)
1 carrots carrot
(finely diced)
2 sticks stick celery celery
(finely diced)
1 garlic garlic
2 apples apple
(cored and chopped)
950 ml ml vegetable stock vegetable stock
2 bay leaves bay leaf
salt salt
black pepper black pepper

To serve

1 tbsp tbsp mixed seeds mixed seeds
1 - 2 tbsp tbsp crème fraîche crème fraîche
1 pinches pinch chilli flakes chilli flakes

Kale and apple soup

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35 min


This kale soup recipe gets an extra hit of sharpness from the chunks of apple, and makes a simple, hearty supper. Scale up the recipe for the perfect lunch leftovers. For the perfect wine pairing, enjoy with a glass of our Cimarosa Australian Chardonnay Colombard.

  1. Heat the oil in a large pan and gently sweat the onion, carrot and celery for 10 minutes, stirring occasionally. Add the garlic and apple to the pan and stir again.
  2. Pour in the stock, then add the bay leaves and seasoning. Bring to a boil and simmer for 10 minutes.
  3. Add the kale, cook for a further 5 minutes then remove from the heat.
  4. Carefully remove the bay leaves and blitz the soup with a stick blender until smooth. Taste and adjust seasoning, if required, then return to the heat and bring back up to a gentle simmer.
  5. Meanwhile, place a dry frying pan over a medium heat and lightly toast the pumpkin seeds until they begin to pop.
  6. Divide the soup between bowls and top with a spoonful of crème fraîche. Sprinkle over the toasted seeds and garnish with a pinch of chilli flakes.