Croutons are the silver lining in any salad or soup. For years I was convinced that they were baked… when I found out they were fried I cried longer than I did when I found out Spice Girls broke up.
Yes croutons are full of calories but the geniuses in the BJOD R&D division (me and my boyfriend) set on an incredible adventure to find something which adds the same comparable crunch, texture and flavour as croutons. We found kale chips to be an amazing addition to any soup or salad. They add a bit of variation in liquid soup and are relatively low in calories. They are so simple to make as well.
Ingreds – Kale, olive oil, salt, pepper, soup
Method to the madness:
1. Cut the kale into bit-size pieces. Get rid of those nasty stems – they’re as bitter as my parents divorce. Lol.
2. Heat the oven to 160 degrees C
3. Throw them in an oven dish, toss with a tiny bit of olive oil, salt, pepper and any other seasoning you want
4. Cook for about 20 mins till crispy but not burnt. Burn kale tastes horrific.
5. Put on top of soup. Btw the soup in the picture is 6 carrots, 3 parsnips, 1 onion, 1 clove of garlic. Sweat the onion and garlic in a pan for 5 mins then throw in the veg and boiling water, cook for 20 mins, blitz in blender and you’re done.