Potato, pea and kale soup

I love making soups - not only are they a great way to use up vegetables that are slightly past their best, but soups are easy to digest, filling and versatile. They are also very healthy as long as you don’t serve it with a mountain of bread and butter!

This soup is really quick and easy to prepare. From start to finish it should take no more than 25-30-mins but more importantly minimal effort so you can put all the ingredients in during your morning break and by lunchtime, all you need to do is blend, reheat and serve.

My favourite side to soup is some oatcakes or lentil cakes with either vegan cream cheese and rocket or hummus and tomatoes. What do you serve with your soup?

Potato, pea and kale soup

Gluten-free / Dairy-free / vegan

Difficulty: easy

Time: 25-mins

Serves 4-6

Ingredients

• About 400g peeled white potatoes and roughly chopped

• 1 onion, roughly chopped

• 2 garlic cloves, peeled and roughly chopped

• 2 tbsp olive oil

• 200g frozen peas

• Two large handfuls of kale leaves, large stalks removed

• 1 tsp dried rosemary

• 1L vegetable stock 

• 1L water + extra to thin if necessary 

• 500ml coconut milk drink (from a carton, not a can)

Method

1. Lightly fry the onion and garlic in the olive oil.

2. Add the potatoes and stock, bring to a boil, reduce and simmer for 15-mins.

3. Add the frozen peas, kale and 1L water, simmer for a further 5-minutes.

4. Add the dried rosemary and season with salt and pepper.

5. Add the coconut milk and blend until smooth, add water as necessary to reach desired consistency.

6. Return to hob heat and serve.