- 8 walnut halves, broken into pieces
- 1 onion, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 carrots, coarsely grated
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 2 red apple, unpeeled and finely chopped
Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…
- 1 tbsp cider vinegar
- 500ml reduced-salt vegetable stock
- 200g kale, roughly chopped
A member of the cabbage family, kale comes in two forms: kale, which has smooth leaves, and…
- 20g pack of dried apple crisps (optional)
In a dry, non-stick frying pan, cook the walnut pieces for 2-3 mins until toasted, turning frequently so they don’t burn. Take off the heat and allow to cool.
Put the onion, carrots, apples, vinegar and stock in a large saucepan and bring to the boil. Reduce the heat and simmer for 10 mins, stirring occasionally.
Once the onion is translucent and the apples start to soften, add the kale and simmer for an additional 2 mins. Carefully transfer to a blender or liquidiser and blend until very smooth. Pour into bowls and serve topped with the toasted walnuts, and a sprinkling of apple crisps, if you like.