Using kale and carrots, this soup has high levels of beta-carotene, which your body transforms into vitamin A. Use Engevita to make this dish vegan.

Preparation

Heat the oil in a large pan. Add the red tofu and fry for around 3 minutes. Add the carrots and 1 litres of water. Add the bouillon powder, bring to the boil and boil for around 5 minutes.

Add the kale and spelt fusilli, bring to the boil again and boil for another 12 minutes.

Serve with parmesan cheese on top, or for a vegan version; use Engevita instead!

Special Diets

When using the ingredients listed, this recipe is suitable for the following diets:
• Vegan
• Vegetarian
• Gluten free
• Dairy free
• Egg free

Please Note: May still contain traces of gluten, egg and dairy or other allergens. Before consumption always check the label of each individual product/ingredient for allergens.

Kale Soup

Kale Soup

Ingredients

Vegan recipe
Vegetarian recipe
Gluten free recipe
Dairy free recipe
Egg free recipe

Please Note: May still contain traces of gluten, egg and dairy or other allergens.



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