Large bunches of kale from Stirling IGA for $1.50! So cheap! This means I have had to get creative with different ways to incorporate kale into dinner!
1 Onion, chopped
2 Red Chillis, sliced
1 Carrot, chopped
3 Stalks of Celery, chopped
3 Cloves of Garlic
4 c Vegan Chicken Stock (we use Massel)
Bunch of Kale (leaveage ripped off the stem in 'bite size chunks')
1 Can of Butter Beans
1 Can of Kidney Beans
1 tbsp Dried Thyme
1 tbsp Dried Rosemary
Vegan Chicken Chunks (we used Formosa's Soy Aroma Chunk)
Salt & Pepper to taste
Heat oil in large pot.
Throw in onion, garlic, chilli, carrot and celery.
Toss through so oil is coating vegetables, and stir through herbs. Cook through for 5 mins until vegies are tender. Add in stock and kale, and stir through. Taste soup and season with salt and pepper as needed, add extra stock powder and water to taste.
Add rinsed beans, bring to the boil and turn down to simmer.
Whilst soup is simmering in a separate fry pan heat some oil. Add faux chicken chunks, cook until soft, smother in sriracha and fry up until crispy.
Again taste soup, adjust seasoning to taste. Serve topped with chicken.