Kale Bacon and Tomato Soup
by: Vicky Reihana on
1 brown onion finely chopped
1 clove of garlic crushed
1-tablespoon coconut oil or ghee
2-3 rashers of bacon chopped (optional)
2 tins of crushed tomatoes
2-3 cups of finely chopped/shredded kale
2 teaspoons dried herbs like basil, parsley
1 litre of water/ vegetable stock
* Season with Sea salt and pepper
In a large pot fry off onion, garlic and bacon in coconut oil until soft. Add herbs to release flavours.
Add tomatoes and water/stock and kale.
Stir and place lid on, bring to boil, turn down heat and simmer for approx. 20 minutes. Serve immediately or store in a airtight container and place in the fridge. Can be frozen.