Easy kale soup

• extra-virgin olive oil↗2 tbsp tbsp

  or cold-pressed rapeseed oil

• onion↗1 large

  finely chopped

• garlic cloves↗3

  finely chopped

• kale↗200g g

  leaves and stems separated, stems finely chopped

• potatoes↗2 large

  cut into 2 cm cubes

• vegetable broth↗1l vegan l

  vegan

• frozen peas↗200g g
• coconut yogurt↗
• coconut shreds↗

  or toasted pumpkin seeds

• lime wedges

Step-by-step instructions

1. 1

   Heat the oil in a large pot over medium‑low heat and cook the onion, garlic, kale stems and a pinch of salt, covered, for 10‑15 minutes until softened. Remove the lid, add the potatoes and cook for another 5 minutes. Pour in the broth, bring to a boil, reduce heat and simmer for 20 minutes. Add the kale leaves and frozen peas, and cook for another 5‑10 minutes until the kale wilts and becomes tender. Remove from heat, let cool and blend with a blender or hand mixer. After cooling, store in the refrigerator for up to 48 hours or freeze for three months.

2. 2

   Warm a clean pan over medium‑low heat until it reaches a simmering temperature, then spoon the soup onto plates. Serve garnished with a swirl of coconut yogurt and a sprinkle of toasted coconut shreds or pumpkin seeds, with lime wedges on the side for squeezing.