Kale Soup

Serves: 4

Preparation time: 15 minutes Cooking time: 35 minute Total time: 50 minutes

Suitable for: Vegetarians, vegans and those on a gluten free diet.

Serve with a slice of my Vegan Date & Nut Loaf

Kale Soup with slices of Vegan Date & Nut Loaf

Ingredients:

1 tablespoon vegetable oil

1 onion, chopped finely

2 cloves garlic, crushed

½ green chilli, roughly chopped

150g destalked kale, washed and chopped roughly

2 medium potatoes (c. 200g), peeled and diced

750ml vegan/vegetable stock

250ml whole milk (125ml almond milk for vegan version)

salt/pepper to taste

Method:

1. Heat the oil, add the onions and potatoes and coat with the oil.

2. Cover the pan and saute the onions and potatoes on gentle heat for 10 minutes stirring half way through the process.

3. Add the kale and stir through for a minute or so.

4. Add the stock, bring to the boil, cover the pan and simmer gently for 10 - 15 minutes until the kale is cooked and potatoes are soft.

5. Pour in the milk and bring back to simmering point.

6. Take off the heat and blitz in a blender.

7. Add salt and pepper to taste. Serve.