Kale, potato and leek soup
( SERVES 6 )
A kale garnish can be prepared by tossing the dry chopped leaves in olive oil and baking for about 10 minutes at 200°C, until crisp. Stir occasionally.
- Heat the oil in a heavy saucepan. Sauté the onion until softened. Add the leek and garlic and cook on medium for about 5 minutes, until softened. Add the potatoes and stock. Cover and bring to a gentle boil. Simmer for about 20 minutes until the potatoes are cooked.
- Meanwhile, discard any thick stalks from the curly kale. Chop finely. Pour boiling water over the leaves in a bowl to soften. Drain well.
- Purée the soup until smooth. Add the kale and heat through.
- Great garnished with crispy baked kale or drizzled with a little olive oil.