Kale soup with bacon recipe
 Kale soup is great for batch cooking as it freezes so well. Priya tops hers with fried bacon and grated Parmesan, so it's got tons of flavour. Don't be tempted to season with salt while cooking the soup as the stock, bacon and Parmesan are all quite salty. With a GI of 48, this meal is high protein, low GI. Each serving provides 410kcal, 19g protein, 32g carbohydrate (of which 21g sugars), 20g fat (of which 7.5g saturates), 9g fibre and 2.9g salt. 2 tbsp olive oil1 onion, roughly chopped2 sweet potatoes, peeled and chopped2 bags kale, no stems (about 320-400g/11½-14oz) 900ml/1½ pint good-quality vegetable stock½ tsp freshly ground nutmeg150ml/5fl oz milkfreshly ground black pepper200g/7oz bacon lardons40g/1½oz Parmesan, grated 2 tbsp olive oil 1 onion, roughly chopped 2 sweet potatoes, peeled and chopped 2 bags kale, no stems (about 320-400g/11½-14oz) 900ml/1½ pint good-quality vegetable stock ½ tsp freshly ground nutmeg 150ml/5fl oz milk freshly ground black pepper 200g/7oz bacon lardons 40g/1½oz Parmesan, grated Method Heat the oil in a large saucepan. Add the onion and fry for a few minutes. Add the sweet potato and cook for 5 minutes, adding a splash of water if it starts to stick.Meanwhile wash the kale and remove any hard stalks – these will not blend well.Put the kale in the pan along with the vegetable stock, bring to the boil and allow to simmer for 10 minutes. The kale and sweet potatoes should be soft. Add the nutmeg, remove from the heat and cool slightly and then blend to a purée using a stick-blender (or in a blender or food processor).Return the soup to a clean pan and simmer over a medium heat. Pour in the milk and add black pepper. In a separate pan, fry the bacon lardons and set aside.To serve the soup, top with the bacon lardons and grated Parmesan. Heat the oil in a large saucepan. Add the onion and fry for a few minutes. Add the sweet potato and cook for 5 minutes, adding a splash of water if it starts to stick. Heat the oil in a large saucepan. Add the onion and fry for a few minutes. Add the sweet potato and cook for 5 minutes, adding a splash of water if it starts to stick. Meanwhile wash the kale and remove any hard stalks – these will not blend well. Meanwhile wash the kale and remove any hard stalks – these will not blend well. Put the kale in the pan along with the vegetable stock, bring to the boil and allow to simmer for 10 minutes. The kale and sweet potatoes should be soft. Put the kale in the pan along with the vegetable stock, bring to the boil and allow to simmer for 10 minutes. The kale and sweet potatoes should be soft. Add the nutmeg, remove from the heat and cool slightly and then blend to a purée using a stick-blender (or in a blender or food processor). Add the nutmeg, remove from the heat and cool slightly and then blend to a purée using a stick-blender (or in a blender or food processor). Return the soup to a clean pan and simmer over a medium heat. Pour in the milk and add black pepper. Return the soup to a clean pan and simmer over a medium heat. Pour in the milk and add black pepper. In a separate pan, fry the bacon lardons and set aside. In a separate pan, fry the bacon lardons and set aside. To serve the soup, top with the bacon lardons and grated Parmesan. To serve the soup, top with the bacon lardons and grated Parmesan. Recipe tips Freeze with or without the fried bacon lardons.