Corn, Kale & Potato Soup 

This cold weather calls for warm soups! Using potatoes as the base, we’ve brought together kale and corn for a hearty dinner soup. Although the chilli is optional, it is a great addition to any dish and sure to increase your body temperature!

Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dinner, Lunch
Servings 4 people

Equipment

  • heavy based casserole dish from Le Creuset

Ingredients
 
 

Instructions
 

  • In a  heavy based casserole dish over a medium-high heat, fry off the onion, garlic and ½ the chilli in a drizzle of coconut oil until golden and translucent.
  • Add the potatoes and all but a handful of corn, a good pinch of salt, coconut milk and vegetable stock and bring to a boil and simmer for about 20 minutes until the potatoes are tender.
  • Blend with a stick blender until it’s about half liquidised. Add a little lemon juice and a good grind of black pepper. Then add the kale and return to cook for a few minutes until the greens are wilted.
  • Heat a frying pan over medium heat. Stir fry the remaining corn, the other half of the chilli, peanuts and spring onions with a little coconut oil. Cook until the corn is charred and peanuts are well toasted.
  • Serve the soup topped with fresh basil leaves and a sprinkle of corn & peanut mixture.
Keyword vegetarian
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