This week’s recipe is a nice soup! packed full of healthy green kale.
Head 3 tablespoons of oil in a stockpot over a medium heat. Add 3 leeks chopped, 1 chopped onion and a little pinch of salt. Reduce the heat to low and cover, leaving it to cook very slowly for about 25 minutes. Add 1 crushed garlic glove and cook for another 10 minutes.
While you are waiting for the above to cook, peel 3 large potatoes and cut into small pieces. Put the potatos, a bay leaf, some thyme, peppercorns & a crushed garlic clove into a pan of water and add the potato. Cover and bring to a simmer, cooking until the potatoes are just under, about 10 minutes. Drain & set aside, discarding the bay leaf & peppercorns.
Slice a box of mushrooms and fry these in some oil. Add 1 tablespoon & a half of vegan butter (Pure is good), another chopped onion and thyme, and cook for about 8 minutes or until the mushrooms are lightly browned.
Using 2-3 vegetable stock cubes in about 10 cups of hot water, bring it to boil. Add it to the now cooked leek & onions. Season generously with pepper.
Trim the steps of a couple of handfuls of kale, and boil it under just tender. Drain.
Add the mushroom mix and kale to the stockpot. Add a couple more crushed garlic cloves to the mix. Serve!