3 This should now taste perfect. well done – deeply delicious – The origin of this recipe is Israel – Middle East Brings such healthy and powerful cultural food! Wish I had eaten this for Burns Supper last night but we went trad. Put the barley in cold water and bring to the boil. My Optimum 9400 blender renders these chunky ingredients into “green velvet” (quoting my daughter, who loved this soup) in seconds but most blender will cope with these ingredients very well. Salt. But with genius comes backlash. A very strong Scottish influence in our country. Beautiful styling! A look…. Putting this one on the must make list! Post was not sent - check your email addresses! It is so helpful that you make your recipes easily converted to vegan! Thank you for a fabulous #creditcrunchmunch entry:-). Thanks for sharing this. We made this soup over the weekend…..and now it’s all gone! Transfer the soup to your blender or food processor and blitz until completely smooth. Stumbled and pinned. Tinned Tomatoes (Latest: Fridge Vegetable Soup), Ren Behan (Latest: Beetroot & Kale Soup + Kale & Almond Crumble), Elizabeth’s Kitchen Diary (Latest: Juices, Soups, Smoothies: Week 2), Smarter Fitter (Latest: Pumpkin Soup with Homemade Curry Powder), Utterly Scrummy Food For Families (Latest: Beetroot Smoothie), Veggie Desserts (Latest: Beet, Cranberry & Ginger Smoothie), Franglais Kitchen (Latest: Jumpstart 2015 With Healthy Eating Tips), Maison Cupcake (Latest: Roast Tomato & Pepper Soup), London Unattached (Latest: Low Calorie Creamy Leek Soup), My Custard Pie (Latest: Overcome the Fear of Green Smoothies). Slowly sweat the chopped onion or leek with the oil for five minutes over a low-ish heat. Sorry, your blog cannot share posts by email. A Scottish favourite for centuries, recipes for cock-a-leekie go back at least as far as the 16th century and, in many… Just a quick – for me – post for you today. Put Thanks for stopping by and taking the time to comment. Scotland Nourishing and delicious too! Mind you, the soup looks so glorious and inviting, maybe that’s the way in? Any surge in Pinterest/ SU for me I will credit to you. The soup looks so thick and creamy! It also used to mean more specifically a thick and warming vegetable soup that would have kale in it. I love kale chips but never thought to try them in a soup before, great idea!!! It is, as you have just proved. If so, treat yourself t, Please don't scroll past just because you see a sa, More Sourdough Day celebrations! A comforting bean soup with spicy sausage and leafy kale. Eating kale crisps . me today I am suitably intrigued. Other ways with kale are eaten more politely. I adore Kale crisps, but have never made my own so i’m def going to be having a try and your recipe. all purpose flour, black pepper, fresh rosemary leaves, boneless, skinless chicken … In a medium pot, combine meat, 2 teaspoons salt, 1/2 teaspoon pepper, potato, carrots, turnips, … We don’t know how it happened. Here are some more  blogs knocking up some lovely healthy grub and great healthy eating tips for this January event. Chop the beef finely and add to the soup pot Add all the other ingredients except for lemon juice, and stir well. Soup and cheese scones or cheese rolls a must for lunch in winter. Ah yes, not quite hot soup and oven weather for you! Add thyme and Italian seasoning and season with salt and pepper. Think of Cock-a-leekie or Scotch broth. Pour broth over and stir to combine. By Always Cooking Up Something Wow, thanks for the great feedback. in carrot soup, carrots, kale, lentil soup, red lentils, scottish recipes, soup, vegan - 17 comments A luxuriously thick and spicy carrot, lentil and kale soup. A simple, but deeply nourishing and seasonal soup to warm you up on this ‘bonnie, bricht bit awfie cauld’ day. . Add in the bay leaves and nutmeg and sauté for a further minute then add the stock and potatoes. Written by: Stewart Borland Published: 27th July 2015. A smell. Water. What a beautiful and healthy soup – love the kale crisps too! Home Page. It was vile. Add the celery and carrots and saute them with the onion for a further 3-4 minutes. To Scottish Cooking, Cupped double handful of chopped curly kale + 1 tsp rapeseed oil + 1 heaped tsp brown sauce/HP sauce or A1 steak sauce, Special equipment: blender, immersion (hand) blender or food processor. 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