Kale, potato and leek soup

A kale garnish can be prepared by tossing the dry chopped leaves in olive oil and baking for about 10 minutes at 200°C, until crisp. Stir occasionally.

Ingredients

1 Tbsp	Olive oil
1	Medium onion, diced
1	Leek, dark green leaves removed (Main)
2 cloves	Garlic, crushed
400 g	Potatoes, diced (Main)
1 ½ Ltr	Vegetable stock (Main)
1 Tbsp	Thyme leaves
150 g	Curly kale (Main)

Directions

1. Heat the oil in a heavy saucepan. Sauté the onion until softened. Add the leek and garlic and cook on medium for about 5 minutes, until softened. Add the potatoes and stock. Cover and bring to a gentle boil. Simmer for about 20 minutes until the potatoes are cooked.
2. Meanwhile, discard any thick stalks from the curly kale. Chop finely. Pour boiling water over the leaves in a bowl to soften. Drain well.
3. Purée the soup until smooth. Add the kale and heat through.
4. Great garnished with crispy baked kale or drizzled with a little olive oil.