Ingredients
-
6 Medium Carrot
-
1 Stem Curly kale
-
1 Glass Fresh orange juice
-
1 Bunch Coriander leaves
-
1 Flat parsley
-
1 tsp Ground Cumin
-
1/2 tsp Espelette chilior mild chili
-
1 TBSP Olive oil
-
Ground black pepper
-
Salt
Overview
This tasty starter is also a concentrated cocktail of antioxydants, vitamins and minerals. It’s highly healthy, vegan, gluten & dairy free, trendy and playful (kale chips). Let’s abuse it!
This dish belongs to the menu
Utensils
- 1 Large pan
- 1 Hand blender
- 1 Baking tray
- 1 Sheet parchment paper
- 1 clean kitchen towel
- Scissors
Menu steps
|
1
Done
|
Prepare the carrot soup baseIn a large pan of boiling water add 6 peeled carrots cut in small chunks (2cm), 1tsp cumin and some salt. Cook for 15 minutes over medium heat |
|
2
Done
|
Add flavouring and mix soupAdd to the pan 1 glass of fresh orange juice, 6 coriander sprigs and 6 flat parsley sprigs (keep 6 parsley leaves for decoration). Mix the soup with hand blender until you get a homogenous consistency (add more orange juice if too thick). Add ground black pepper to taste, keep warm until serving |
|
3
Done
|
Bake kale chipsPre-heat oven to hot air (fan) 160C. Remove the leaves from 1 thick stem kale head, dry leaves well in a kitchen towel. Cut leaves with your scissors into bite size pieces. Put the kale pieces in a mixing bowl, add 1 TBSP olive oil and toss gently until all leaves are coated with oil. Lay kale in a single layer on a baking tray covered with parchment paper and sprinkle with salt. Bake in the oven until crispy, about 10 minutes |
|
4
Done
|
To servePour the carrot soup in individual glass bowls, place each glass bowl on a small plate, add 2 parsley leaves for decoration and place kale chips on the plate around the glass bowls |
