Although kale may sometimes happen to be a bit of a nuisance when it needs to be whizzed into a smooth puree, this soup is worth some extra sieving action.
A spiced soup of kale and peas the colour of emerald
[tabs-header][tabs-header-group open=”one” active=”yes”]Ingredients[/tabs-header-group][tabs-header-group open=”two”]Method[/tabs-header-group][/tabs-header]
[tabs-content][tabs-content-group id=”one” active=”yes”]Olive oil, 2 tablespoons
1 medium onion
1 clove garlic
1.2l vegetable stock
Frozen peas, 450g
1 teaspoon garam masala
1/2 teaspoon cumin seeds
Kale, 250g
Coconut milk, 400 ml[/tabs-content-group][tabs-content-group id=”two”]Serves four as a main or eight as a starter
Preparation time: 15 mins
Heat up the oil in a large pan, add the diced onion and cook very slowly, over gentle heat, until totally translucent. Tip in the garam masala, cumin seeds and chopped garlic and fry for several seconds until fragrant, before adding the peas and the stock.
Bring to boil and let simmer for 5 minutes, or until the peas are cooked. Toss in the kale leaves and blanch them for about half a minute. Blitz the soup until it’s smooth and all of the kale is incorporated – you might need to sieve it.
Pour in the coconut milk and bring to a boil one last time. Season with salt and pepper and serve with some za’atar sprinkled on top.
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Photography by Arek Zagata