Kale Bacon and Tomato Soup

by: Vicky Reihana on

 

kale and tomato soup

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

Method

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.