Butternut and Apple Soup with Kale Chips
Prep time
Cook time
Total time
Recipe type: Soup
Serves: 6
  • 1 onion, sliced
  • 1 butternut, peeled and diced into 3cm chunks
  • 1 apple, peeled and diced
  • 2Tbls coconut oil
  • 1 heaped tsp ground ginger
  • 1 heaped tsp ground cumin
  • 3 Tbls apple cider vinegar
  • 2 bay leaves
  • 2 L chicken/vegetable stock
  • 1 bunch kale ( about 5 stalks)
  • sea salt and pepper to season
  • 100 ml cream or Greek yogurt ( I like the sourness of the Greek yogurt better)
  1. Preheat the oven to 220C
  2. Saute the onion in 1 Tbls coconut oil for 1 minute then add the diced butternut.
  3. Allow the butternut to caramelize slightly while stirring now and then.
  4. Add the apple and the spices and season with salt and pepper
  5. Pour in the chicken stock and 2 Tbls apple cider vinegar, add the bay leave and bring to the boil, then reduce the heat and allow to simmer until the butternut is soft.
  6. While the soup is cooking tear the kale leaves from the stems, wash, then dry in a salad spinner and set aside on kitchen towel. ( The leaves need to be very dry)
  7. Transfer the kale to a baking sheet lined with grease proof paper. Gently massage a little coconut oil into the leaves, then sprinkle with sea salt and 1 Tbls of apple cider vinegar. Place in the hot oven for about 10 minutes watching that they don't burn on the edges. Remove from the oven once done and set aside.
  8. Remove the bay leaves and using either a blender or a stick blender, blend the soup until smooth
  9. Add the cream, reserving a little to serve with, then season generously with salt and pepper. Stir through, garnish with the kale chips and serve.
Recipe by The Luminous Kitchen at http://theluminouskitchen.com/butternut-apple-soup-kale-chips/