|2||garlic — cloves, mashed|
|1||fresh ginger — finely grated|
|1||turmeric — finely grated|
|olive oil — extra virgin, for frying|
|400 ml||coconut milk — tinned|
|250 g||broccoli — chopped|
|250 g||cauliflower — chopped|
|salt and freshly ground black pepper — to taste|
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.