
Creamy Kale PotatoRecipe by Chef Michael Williams Prep time 20 mins Cook time 30 mins This soup does a wonderful job of hiding an entire bunch of kale leaving mouths none the wiser. Creamy and rich because of the potato and cashews with a nice kick from the chillies, this soup is one of my fav’s! Ingredients 1 tablespoon coconut oil 1 onion (diced) 3 cloves garlic (rough chopped) 1 heaping tablespoon ginger (sliced) 2 Thai red chillies (veins and seeds removed) 1 can coconut milk (not light) ¾ cup raw cashews (optional - soaked for 12 hours) 1 cup filtered water 2 waxy potatoes such as nuggets or Yukon’s (large diced) 1 bunch of kale (thick ribs removed) 1 teaspoon sea salt ½ teaspoon fresh ground pepper Directions Preheat a large pot on medium heat. Add the oil and then the onions, garlic and ginger. Sauté until the onions begin to brown, stirring regularly. Add the chillies and sauté for a minute longer. Now add the rest of the ingredients (coconut milk, cashews, water and potato) except the kale and bring to a simmer. Cover with a lid, reduce the heat to low and simmer until the potatoes are cooked. Add the kale and cook for another couple minutes until wilted. Let the soup cool for 10 minutes and then puree in the blender or food processor until very smooth. Add back to the pot, warm, season with salt and pepper and serve. Variations A very nice added garnish is some of my “Baked Kale Chips” crumbled on top.

Creamy Kale PotatoRecipe by Chef Michael Williams

Prep time 20 mins
Cook time 30 mins

This soup does a wonderful job of hiding an entire bunch of kale leaving mouths none the wiser. Creamy and rich because of the potato and cashews with a nice kick from the chillies, this soup is one of my fav’s!

Directions

Preheat a large pot on medium heat. Add the oil and then the onions, garlic and ginger. Sauté until the onions begin to brown, stirring regularly.
Add the chillies and sauté for a minute longer.
Now add the rest of the ingredients (coconut milk, cashews, water and potato) except the kale and bring to a simmer.
Cover with a lid, reduce the heat to low and simmer until the potatoes are cooked.
Add the kale and cook for another couple minutes until wilted.
Let the soup cool for 10 minutes and then puree in the blender or food processor until very smooth.
Add back to the pot, warm, season with salt and pepper and serve.

Variations

A very nice added garnish is some of my “Baked Kale Chips” crumbled on top.

Creamy Kale PotatoRecipe by Chef Michael Williams

Ingredients

Directions

Variations