Kale Soup with Cream

Ingredients

• Kale, tough stems removed and leaves roughly chopped 300g
• Medium onion, finely chopped 1
• Garlic cloves, minced 2
• Medium potatoes, peeled and diced 2
• Butter 25g
• Vegetable stock 750ml
• Double cream 100ml
• Salt to taste
• Freshly ground black pepper to taste

Method

1. Melt the butter in a large saucepan or pot over a medium heat. Add the chopped onion and sauté for 5-7 minutes until softened and translucent.
2. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
3. Add the diced potatoes and chopped kale to the pot. Stir well to coat everything in the softened onion and garlic.
4. Pour in the vegetable stock. Bring the mixture to a boil, then reduce the heat, cover, and simmer for 15-20 minutes, or until the potatoes are tender.
5. Carefully transfer the soup to a blender (or use an immersion blender directly in the pot). Blend until smooth or to your desired consistency. You may need to do this in batches if using a standard blender.
6. Return the blended soup to the saucepan. Stir in the double cream and heat gently for a few minutes until warmed through. Do not boil after adding the cream.
7. Season generously with salt and freshly ground black pepper to taste before serving.