Leek, carrot and kale soup

This is a seasonal and super healthy soup. Try and get hold of black garlic, as it adds a beautiful savoury depth of flavour. This soup is also very quick to make, making it the perfect midweek supper.

Serves 2


  • 1 medium leek, finely chopped
  • 1 carrot, grated
  • 3 large handfuls of chopped kale
  • 1 teaspoon of mixed herbs
  • 1/4 teaspoon of turmeric
  • 1/4 teaspoon of mustard powder
  • 1/2 teaspoon of dark or red miso paste (optional)
  • 500ml vegetable or chicken stock
  • 2 large dollops of natural yoghurt
  • Salsa:
  • 8 leaves of mint
  • 3 sprigs of parsley
  • 2 cloves of black garlic (or 1 raw)
  • 1 tablespoon of rapeseed or olive oil
  • 1/2 teaspoon of apple cider vinegar


Start by frying the leek of in a little oil with pinch of salt
When they are starting to turn golden brown, add the herbs and spices, followed by the grated carrot
Fry for a couple of minutes and pour in the stock
Gently simmer for 5-10 minutes, or until everything has softened
Add the kale for 3 minutes and boil
In the meantime, make the salsa, by chopping the herbs and garlic finely and combine with the oil and vinegar
Blend the soup, pour into two bowl, add the yoghurt and top with the salsa