Ingredients
- olive oil 100ml, plus more to serve
- chilli flakes a pinch
- garlic 4 cloves, sliced
- fennel seeds ½ tsp
- onions 2 medium, diced
- potatoes 2 medium, peeled and cut into 1cm dice
- kale 300g, washed and roughly chopped
Method
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Step 1
Warm 100ml olive oil in a large pan, taking care not to overheat, then add the chilli, garlic and fennel, and cook until fragrant. Add the onion with a pinch of salt, and cook for 4 minutes without colouring. Add the diced potato, allow to cook for a 1-2 minutes, then, once the potatoes are warmed through, add 1 litre of boiling hot water.
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Step 2
Cook for 5-10 minutes until the potatoes are soft, then add the kale and cook for 2-3 minutes. When the kale has softened, spoon out 2 ladlefuls and blend well, then add back to the soup. Season, ladle into bowls and drizzle with a little more olive oil. Serve with freshly made soda bread.
Nutritional Information
- Kcals 250
- Carbs 18.3g
- Protein 4.1g
- Fat 17.3g
- Salt 0.1g
- Saturates 2.4g
- Fibre 2g
