Kale and couscous soup with goat’s cheese
- Preparation and cooking time
- Total time
- A little effort
- Serves 2
Skip to ingredients
Ingredients
- 4 tbsp couscous
- 4 large leaves (about 100g) kale, finely shredded
- 750ml strong flavoured chicken or vegetable stock, brought to a simmer
- 75g soft goat’s cheese
- 2 tbsp pine nuts, toasted
- (optional – buy it in larger supermarkets) or a squeeze of lemon juice pomegranate molasses
Method
- STEP 1
Add the couscous and kale to the stock and simmer for 4 minutes. Season.
Divide between 2 bowls and top each with half the goat’s cheese, 1 tbsp pine nuts and a drizzle of pomegranate molasses or a squeeze of lemon juice.
