Collection: STARTER

AUTUMN COLLARD GREEN & PARSLEY SOUP WITH GARLIC OIL DRIZZLE

Serves: 4
Prep time: 10min
Cook time: 20min
Total: 30min

A bright, earthy soup of tender collards and fresh parsley, lifted with a drizzle of garlic-infused oil.

Ingredients
1 x bunch organic collard greens (300g)
1 x bunch biodynamic organic parsley (50g)
2 cloves garlic
4 tbsp olive oil
1 x 500 ml organic bone broth (chicken)
salt & pepper

Instructions
Wash and roughly chop collard greens, removing any tough stems.

Slice the garlic cloves and soften in oil for 1 minute. Remove and reserve garlic slices.

Add chopped collards to the pan and sauté 3 min until just wilted.

Pour in stock, cover and simmer 10–12 min until the greens are tender.

Add most of the parsley (reserve a few leaves) and blend until smooth. Season to taste.

In a small pan, warm the remaining 2 tbsp oil with the reserved garlic for a minute to infuse.

Serve the soup hot, drizzled with the garlic oil and topped with fresh parsley leaves.