Recipe – Makes 3 generous portions.

Ingredients

• 1 red onion diced
• 2 garlic cloves minced
• 1 celery rib roughly chopped
• 3 medium or 1 large sweet potato chopped
• 1/2 thyme
• 4 cups stock
• 1 tin or coconut milk
• salt and pepper to season
• 2 cups of shredded kale (stalks removed)
• 1 tablespoon of oil

Instructions

1. Add onion and celery to a pan over a medium heat with a little water or oil and cook for around 5 minuets or until soft.
2. Add the sweet potatoes, garlic and thyme. cook for a further minuet.
3. Add the stock and simmer for 20 minuets until the potatoes are soft.
4. Leave the soup to cool.
5. Puree the soup in a blender until nice and smooth. Do this in batches if you have a small blender
6. Turn your oven on to 180c and place the oil, kale and salt onto a baking dish.
7. Put the kale in the oven and add the coconut milk to the soup.
8. Warm the soup up on the stove. By the time the soup has warmed the kale should be nice and crisp.
9. Serve in big cwtchy bowls with the crispy kale sprinkled on top.