8 walnut halves, broken into pieces
1 onion, finely chopped
2 carrots, coarsely grated
2 red apples, unpeeled and finely chopped
1 tbsp cider vinegar
500 ml reduced-salt vegetable stock
200 g kale, roughly chopped
20 g pack of dried apple crisps (optional)
- In a dry, non-stick frying pan, cook the walnut pieces for 2-3 mins until toasted, turning frequently so they don’t burn. Take off the heat and allow to cool.
- Put the onion, carrots, apples, vinegar and stock in a large saucepan and bring to the boil. Reduce the heat and simmer for 10 mins, stirring occasionally.
- Once the onion is translucent and the apples start to soften, add the kale and simmer for an additional 2 mins. Carefully transfer to a blender or liquidiser and blend until very smooth. Pour into bowls and serve topped with the toasted walnuts, and a sprinkling of apple crisps, if you like.