Serves: 4-6
Fresh from the garden: Kale, potatoes, onion, garlic, bay leaf, parsley
Ingredients:
1 bunch kale
1 onion, diced
6 cloves garlic, peeled and flattened
½ tsp chilli flakes
2 bay leaves
Pinch sea salt flakes
4 medium potatoes, scrubbed and diced
1.75 litres vegetable stock
Freshly ground black pepper
To serve:
Toasted pepitas
Fresh parsley, roughly chopped
Chilli flakes
Heat a large soup pot to a medium heat. Add the onion, along with a splash of water and sauté for several minutes.
Add the garlic, chilli, bay leaf and salt, and cook for another few minutes, stirring frequently.
Add the potatoes and 1 cup of the vegetable stock. Stir together, cover and allow to cook gently.
Wash the kale leaves well, then using a sharp knife, cut the kale leaves off their stems, which are very tough and take a long time to cook. Shred the leaves roughly and set aside.
When the potatoes have cooked for about 5 minutes, add the kale and the rest of the stock, and bring to the boil. Simmer, covered, until the potatoes are soft.
Puree using the stick blender. Taste the soup, and add more salt if needed, plus a generous grinding of black pepper.
Serve topped with a sprinkle of chopped parsley, toasted pepitas and chilli flakes.