We've updated our Privacy Policy.  This website uses cookies to improve your experience. Continue if you are OK with this or find out more in our Privacy Policy.

Recipe

Recipe: Wendy Rowe's glow-getting kale soup

January 9th 2018 / Wendy Rowe / 0 comment

kale-soup-1.jpg

Wendy Rowe shares her healthy and nutritious recipe perfect for restoring your skin's glow...

"I’m not a huge fan of strict ‘detox’ diets, but I do know when it’s time to rein in any bad behaviour or over-consumption and ‘eat clean’ – and this soup really helps me to do that. I always make it during such times and the nutrient boost really helps me to feel like I’m back on track; it tastes amazing and filling and works to flush out the system, all the while feeding my skin and restoring a glow. This is a really easy meal" says Wendy, of this dish taken from her book, Eat Beautiful, Nourish Your Skin From The Inside Out (Ebury Press).

MORE GLOSS: Wendy Rowe's Jet Lag Skin Saviours

Serves 2 / 185 calories per serving

Ingredients

1 large fennel bulb, roughly chopped

1 leek, roughly chopped

1 tbsp olive oil

1 tbsp raw coconut oil

1 onion, chopped

2 garlic cloves, finely chopped

1 tbsp vegetable bouillon powder or 1 vegetable stock cube

10 kale leaves, large stems removed, roughly chopped

Handful of spinach

Sea salt and black pepper

1 tsp grated nutmeg to serve

Method

1. Preheat the oven to 200°C/180°C fan.

2. Place the fennel and leek in a baking tray or roasting tin, add the olive oil and toss together. Bake in the oven for 15 to 20 minutes.

3. Melt the coconut oil in a large saucepan over a low heat. Tip in the onion and garlic, place a lid on the pan and sweat for about 5 minutes or until the onion is translucent and softened.

4. Pour 1.2 litres of water into the pan and add the vegetable bouillon powder or stock cube. Tip in the roasted fennel and the leek, along with half the chopped-up kale leaves. Season with salt and pepper and give everything a stir.

5. Bring to the boil and leave to bubble away for 20 minutes. Add the remaining kale and all the spinach, then simmer over a medium-low heat for another 10 minutes.

6. Allow to cool down slightly, then purée until smooth in a stand-alone blender or using a stick blender. Reheat as needed and sprinkle with nutmeg to serve.

wendy-rowe-book-cover.jpg

Recipe extracted from Eat Beautiful, Nourish Your Skin From The Inside Out by Wendy Rowe (Ebury Press) is out now. Follow Wendy on Twitter @wendyrowemakeup and us at @GetTheGloss

Join the conversation

Related GTG features

Recipe: Margie Broadhead's Chicken Soup Recipe

Recipe: Margie Broadhead's Chicken Soup

February 11th 2018 / Margie Broadhead

Recipe: Signe Johansen's Late-night Miso Ramen Recipe

Recipe: Signe Johansen's Late-night Miso Ramen

January 31st 2018 / Signe Johansen

Agile web development by Byte9