A warming, nutritious soup using seasonal Kale or Spring Greens. The perfect dish for spring.

Ingredients

Vegetable oil
White onion and/or spring onions
3 cloves garlic
Celery
Cabbage or kale or spring greens
Cooked or raw new potatoes
Endamame beans/peas/ tinned white beans such as Canneli
Vegan Stock
Salt
Coconut yoghurt

Method

Chop all ingredients
Heat 2 tsps vegetable oil in span
Add onion and soften over a medium heat for 5 minutes
Add garlic and sea salt and cook for a further 5 minutes. Do not allow the onions and garlic to brown.
Add the roughly chopped vegetables and fry for a couple of minutes. You could add some ground coriander if you like.
Add chopped new potatoes with skin on
Add a cup of edamame beans/ peas or 1 tin Cannellini beans (or other white beans)
Add sufficient vegetable stock to cover the ingredients by 1 cm.
Bring to the boil and simmer for about 20 minutes until the potatoes are soft. (I used cooked leftover potatoes so only had to simmer for about 5 minutes).
Turn off heat and allow to cool a bit before blending the soup.
You can add some coconut yoghurt at this stage to make the soup creamier.
Warm the soup and serve with a crusty brown roll.