Kale and Spinach Soup with Cottage Cheese

bowl of green soup topped with lemon zest

5 from 1 vote

Kale and Spinach Soup with Cottage Cheese

Zesty green soup is packed with nutrients and flavour. Citrusy lemon and nutty parmesan contrast with the earthy taste of pureed spinach and kale. The soup is thickened with blended low-fat cottage cheese, which provides a healthy and high-protein alternative to cream.

Prep Time5

Cook Time30

Course: Main Course

Cuisine: American

Diet: Vegetarian

Servings: people

Calories: 133kcal

Author: Helen

Equipment

saucepan

Ingredients

3 cups kale washed
1 tbsp olive oil
1 onion finely chopped
3 cloves garlic minced
8 cups fresh spinach washed
1 ⅔ cup veg stock
¾ cup reduced-fat cottage cheese
¼ cup Parmesan shredded
½ lemon (juice)
1 lemon zest
½ tsp ground black pepper

Metric - US Customary

Instructions

Bring a large saucepan of generously salted water to boil and add the kale. Simmer on a medium/low heat for around 10 minutes until you can easily place a fork through the stalks.
Meanwhile, set a Dutch oven or similar pan to a low/medium heat, add olive oil and gently fry the onions until soft
Add the garlic and cook for a further minute
Set your Dutch oven or pan to a medium heat, add the spinach and cook until wilted (note 1)
When the kale is cooked strain with a colander and add to the main pan with the spinach
Pour in the stock and simmer for 5-10 minutes with the lid on
While the soup simmers, place the cottage cheese in a food processor, add 1tbsp water, puree until completely smooth and set aside.
Puree the soup mixture with a hand or countertop blender until completely smooth and return to the main pan (note 2)
Stir in the cottage cheese, parmesan and lemon juice
Add salt and pepper to taste.
Serve in bowls topped with lemon zest.

Notes

You may need to do this in a couple of batches depending on the size of your pan
Wipe the pan clean with kitchen paper before re-adding the pureed soup to ensure there are no chunky bits in the smooth blended soup

Nutrition