Kale and Sweetcorn Soup

(Serves 6)


1 head of kale (curly or otherwise)
4 medium size potatoes
2 large cobs of corn
1 small onion (or half a large one)
4 pints veg stock
1 can coconut milk
Salt & pepper to taste
A good slug of E.V olive oil (or other oil with high smoke point)


  • Cut corn from cob, leave to one side. Remove stems from kale and roughly chop, leave to one side. Wash and roughly chop tatties (peel if you want, but the skin’s where all the goodness is), leave to one side. Peel and dice onion.
  • Saute off the onion in oil until soft, then add tatties, stock, a good pinch of salt and a few twists of black pepper.
  • Bring to the boil, then allow to simmer until tatties are soft. Add in corn and leave for 3/4 minutes. Add in kale and leave for 1 minute. Take of the heat and blend, then stir in coconut milk. Taste and season accordingly. Enjoy!