Name: Easy kale soup
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: Serves 5 for lunch or 8 as a starter
Ingredients: 2 tbsp extra virgin olive oil or cold-pressed rapeseed oil; 1 large onion finely chopped; 3 garlic cloves finely chopped; 200g kale leaves and stalks separated, stalks finely chopped; 2 large potatoes cut into 2cm cubes; 1l vegan vegetable stock; 200g frozen peas; coconut yogurt; desiccated coconut or pumpkin seeds, toasted; lime wedges

2 tbsp extra virgin olive oil
or cold-pressed rapeseed oil
1 large onion
finely chopped
3 garlic cloves
finely chopped
200g kale
leaves and stalks separated, stalks finely chopped
2 large potatoes
cut into 2cm cubes
1l vegan vegetable stock
200g frozen peas

To serve

coconut yogurt
desiccated coconut
or pumpkin seeds, toasted
lime wedges

Method

step 1
Heat the oil in a large saucepan over a medium-low heat and cook the onion, garlic, kale stalks and a pinch of salt, covered, for 10-15 mins until softened. Remove the lid, add the potatoes and cook for another 5 mins. Pour in the stock, bring to the boil, reduce the heat and simmer for 20 mins. Add the kale leaves and peas, and cook for another 5-10 mins until the kale has wilted and softened. Remove from the heat, leave to cool and blitz using a jug or hand blender. Once cool, will keep chilled for up to 48 hrs or frozen for three months.
step 2
Reheat in a clean pan over a low-medium heat until piping hot, then ladle into bowls. Serve topped with a swirl of coconut yogurt and some toasted desiccated coconut or pumpkin seeds, with lime wedges on the side for squeezing over.