The kids at Bondi tend to favour smooth, blended soups but sometimes I like to shake things up a bit by getting them to prepare a super-hearty and super-chunky soup instead! This one amazingly always goes down well.
Fresh from the garden: kale, onion, carrot, celery, garlic, thyme
Recipe source: Melissa
Serves: 6 at home or 24 tastes
What to do:
The night before:
- Place beans in a non-reactive bowl and cover with lots of cold water and a teaspoon of bicarb. Soak for 8 hours or overnight.
In the lesson:
- Fill the kettle to the 1.5 mark and set it to boil.
- Peel and finely chop the onion and garlic cloves.
- Wash, peel and finely chop the carrots.
- Wash the celery and shake dry over the sink. Finely chop the stalks including the leaves.
- Wash the kale and shake dry over the sink. Slice off the stem, discarding into the compost and finely slice (shred) the kale leaves.
- Wash the thyme, spin it dry and strip off the leaves, discarding the stems into the compost.
- Pour olive oil into the stockpot just to cover the base and heat over medium heat. Add the onion, and cook until translucent for about 5 minutes stirring occasionally.
- Add in the carrot and celery and cook for another few minutes.
- Add the garlic, thyme and chilli flakes and then stir in the tomato paste.
- Drain the beans, rinse them and drain again. Add them and the tin of tomato, hot water and bouillon to the stockpot and bring to the boil. Reduce heat to low and simmer with the lid half on for 20 minutes or until the beans are tender, adding a little more water if the soup becomes too thick. Add the shredded kale and cook for 5 minutes.
- Taste to check for salt levels, then add more if needed and grind in some pepper, then serve.
Notes: What is a non-reactive bowl? Why do we soak the beans?