Yoghurt Kale Soup

10 minutes
10 MInutes

300 g FAGE Total 5% yoghurt, FAGE Total 2% yoghurt, FAGE Total 0% yoghurt

2 small onions

2 cloves of garlic

2 cm of fresh ginger

400 g baby spinach

200 g kale

4 sprigs of thyme

2 bay leaves

1.5 l of water

40 g flaked almonds

2 limes, juice and zest

1 dl olive oil

black pepper and salt

  1. Toast the almonds in a non-stick pan and set aside.
  2. Chop the onion and garlic. Clean and wash the kale and spinach.
  3. Heat the olive oil in a large pot and sauté the onion and garlic over low heat for 5 minutes. Add the kale and spinach and cook over low heat for another 5 minutes. Then add the water, the ginger, the sprigs of thyme and bay leaf, and let the soup boil for 10 minutes.
  4. Remove the sprigs of thyme and bay leaves and add the yoghurt. Now, with an immersion blender, pulse until a creamy mixture is obtained. Season with pepper, salt and lime juice.
  5. Serve the soup in soup plates and garnish with a spoonful of yoghurt, lime zest and the toasted almonds.