Easy kale soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- 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
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.
