Kale and Spinach Soup with Cottage Cheese

Zesty green soup is packed with nutrients and flavour. Citrusy lemon and nutty parmesan contrast with the earthy taste of pureed spinach and kale. The soup is thickened with blended low-fat cottage cheese, which provides a healthy and high-protein alternative to cream.

📝 Ingredients

• 3 cups kale (washed)
• 1 tbsp olive oil
• 1 onion (finely chopped)
• 3 cloves garlic (minced)
• 8 cups fresh spinach (washed)
• 1 2/3 cup veg stock
• 3/4 cup reduced-fat cottage cheese
• 1/4 cup Parmesan (shredded)
• 1/2 lemon (juice)
• 1 lemon zest
• 1/2 tsp ground black pepper

👨‍🍳 Instructions

1. 1Bring a large saucepan of generously salted water to boil and add the kale. Simmer on a medium/low heat for around 10 minutes until you can easily place a fork through the stalks.
2. 2Meanwhile, set a Dutch oven or similar pan to a low/medium heat, add olive oil and gently fry the onions until soft
3. 3Add the garlic and cook for a further minute
4. 4Set your Dutch oven or pan to a medium heat, add the spinach and cook until wilted (note 1)
5. 5When the kale is cooked strain with a colander and add to the main pan with the spinach
6. 6Pour in the stock and simmer for 5-10 minutes with the lid on
7. 7While the soup simmers, place the cottage cheese in a food processor, add 1tbsp water, puree until completely smooth and set aside.
8. 8Puree the soup mixture with a hand or countertop blender until completely smooth and return to the main pan (note 2)
9. 9Stir in the cottage cheese, parmesan and lemon juice
10. 10Add salt and pepper to taste.
11. 11Serve in bowls topped with lemon zest.