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Suitable for Vegans, this Corn, Kale & Potato Soup is perfect for a light lunch. Watch the full instructional video here:
A drizzle of Liquid Coconut oil
1 brown onion - finely diced
4 cloves of garlic
1 red chilli - sliced
500g / 17oz potatoes - diced into 2cm / 0.7in cubes
2 corn on the cob OR 1 can corn kernels
1 can coconut milk
2 cups vegetable stock
Lemon Juice
A handful of roast unsalted peanuts, roughly chopped and toasted
1 spring onion
A handful of kale
A handful basil
Salt & Pepper
- In a heavy based casserole dish over a medium-high heat, fry off the onion, garlic and ½ the chilli in a drizzle of coconut oil until golden and translucent.
- Add the potatoes and all but a handful of corn, a good pinch of salt, coconut milk and vegetable stock and bring to a boil and simmer for about 20 minutes until the potatoes are tender.
- Blend with a hand blender until it’s about half liquidised. Add a little lemon juice and a good grind of black pepper. Then add the kale and return to cook for a few minutes until the greens are wilted.
- Heat a frying pan over medium heat. Stir fry the remaining corn, the other half of the chilli, peanuts and spring onions with a little coconut oil. Cook until the corn is charred and peanuts are well toasted.
- Serve the soup topped with fresh basil leaves and a sprinkle of corn & peanut mixture.
Ingredients
A drizzle of Liquid Coconut oil
1 brown onion - finely diced
4 cloves of garlic
1 red chilli - sliced
500g / 17oz potatoes - diced into 2cm / 0.7in cubes
2 corn on the cob OR 1 can corn kernels
1 can coconut milk
2 cups vegetable stock
Lemon Juice
A handful of roast unsalted peanuts, roughly chopped and toasted
1 spring onion
A handful of kale
A handful basil
Salt & Pepper
Directions
- In a heavy based casserole dish over a medium-high heat, fry off the onion, garlic and ½ the chilli in a drizzle of coconut oil until golden and translucent.
- Add the potatoes and all but a handful of corn, a good pinch of salt, coconut milk and vegetable stock and bring to a boil and simmer for about 20 minutes until the potatoes are tender.
- Blend with a hand blender until it’s about half liquidised. Add a little lemon juice and a good grind of black pepper. Then add the kale and return to cook for a few minutes until the greens are wilted.
- Heat a frying pan over medium heat. Stir fry the remaining corn, the other half of the chilli, peanuts and spring onions with a little coconut oil. Cook until the corn is charred and peanuts are well toasted.
- Serve the soup topped with fresh basil leaves and a sprinkle of corn & peanut mixture.
