Facebook Status

Kale and Potato Soup with Red Chilli… practically all the ingredients in one our veg boxes!

3 tbsp virgin olive oil
1 medium onion, diced
6 cloves garlic, sliced
1 small red chill, seeded and chopped
1 bay leaf
1 tsp salt
4 medium potatoes, diced to ½” cubes
2 tsp yeast extract (optional)
1 bunch of kale, chopped roughly removing any tough stems (which could be used to make stock)
7 cups water or stock
Crème fraiche or sour cream (optional)

Heat the oil in a soup pot, add the onion, garlic, chilli, bay leaf and salt and cook over a medium-high heat for 3 or 4 minutes, stirring frequently.
Add the potatoes and yeast extract (if using) plus a cup of the water or stock. Stir, cover and cook gently for 5 minutes.
Add the kale, cover and steam until it is wilted, stirring occasionally. Pour in the remaining stock, bring to the boil, then simmer slowly, covered, until the potatoes are quite soft, probably about 30-40 minutes.
Mash or puree a cup or two of the soup and return it to the pot.
Taste the soup for salt and add a generous grinding of black pepper.
If possible, let the soup sit for an hour or two before serving. Serve hot with a spoonful of crème fraiche or sour cream if desired.