Kale & apple soup with walnuts
8 walnut halves, broken into pieces
1 onion diced
2 carrots coarsely grated
2 red apples unpeeled and finely chopped
1 tbsp cider vinegar
500ml reduced-salt vegetable stock
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.