Name: Kale, turmeric and coconut soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Boil
Ingredients: 2 garlic cloves mashed; 1 tsp fresh ginger finely grated; 1 tsp turmeric finely grated; extra virgin olive oil for frying; 400 ml coconut milk; 600 ml water; 250 g broccoli chopped; 250 g cauliflower chopped; 150 g kale; salt and freshly ground black pepper to taste

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Ingredients (10)

2	garlic cloves — mashed
1 tsp	fresh ginger — finely grated
1 tsp	turmeric — finely grated
	extra virgin olive oil — for frying
400 ml	coconut milk
600 ml	water
250 g	broccoli — chopped
250 g	cauliflower — chopped
150 g	kale
	salt and freshly ground black pepper — to taste

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Method:

Place the garlic, ginger and turmeric in a saucepan and fry in some olive oil over a medium heat for a minute or so until soft.

Add the coconut milk and water and bring to the boil.

Add the broccoli and cauliflower and cook for 10 minutes until tender.

Add the kale and cook for another 5 minutes until the kale has wilted and softened.

Remove from the heat and using a hand held stick blender, blend the soup until smooth (add more hot water or vegetable stock if required).

Season well with salt and pepper.

Divide between 4 – 6 serving bowls and garnish with kale chips. Serve immediately.

Reprinted with the permission of Heinstirred.

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