Ingredients

  • 8 walnut halves, broken into pieces
  • 1 onion, finely chopped
  • 2 carrots, coarsely grated
  • 2 red apples, unpeeled and finely chopped
  • 1 tbsp cider vinegar
  • 500ml reduced-salt vegetable stock
  • 200g kale, roughly chopped
  • 20g pack of dried apple crisps (optional)

Ready In 35 Minutes

Servings: 2

Cooking Instructions

Step 1

  • In a dry, non-stick frying pan, cook the walnut pieces for 2-3 mins until toasted, turning frequently so they dont burn. Take off the heat and allow to cool.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 3 minutes

Step 2

  • Put the onion, carrots, apples, vinegar and stock in a large saucepan and bring to the boil. Reduce the heat and simmer for 10 mins, stirring occasionally.
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  • EQUIPMENT:
  • Length: 10 minutes

Step 3

  • Once the onion is translucent and the apples start to soften, add the kale and simmer for an additional 2 mins. Carefully transfer to a blender or liquidiser and blend until very smooth.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 2 minutes

Step 4

  • Pour into bowls and serve topped with the toasted walnuts, and a sprinkling of apple crisps, if you like.
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  • EQUIPMENT: