Ingredients

The following ingredients have 6 Servings
  • 2 tbsp olive oil (30 ml, use vegetable broth for oil-free version)
  • 2 small white onion, diced (300g)
  • 1/4 tsp red pepper flakes
  • 2 tsp fennel seeds
  • 1 tsp dried thyme
  • 2 tsp dried oregano
  • 1/4 tsp smoked paprika
  • 3 cloves of garlic, pressed or grated (10 g)
  • 2 tbsp lemon juice (30 ml)
  • 2 tbsp all-purpose flour (25 g)
  • 4 cups vegetable broth (1000 ml)
  • 2 yellow potato, peeled and diced (500 g)
  • 1 400 ml can light coconut milk
  • 1 tsp kosher salt
  • 1 tsp freshly cracked black pepper
  • 2 cups lacinato kale, stems removed and chopped (75 g)

Instruction

  • See notes if you’d like to add sausage to this recipe, otherwise, add the olive oil to a a large soup pot with the onions, spices (red pepper flakes, fennel, thyme, oregano, paprika) and a pinch of salt and pepper and sauté over medium heat for about 5 minutes until softened and fragrant while stirring often.
  • Add the garlic and sauté another 5 minutes, stirring frequently.
  • Add the lemon juice to deglaze the pan, scraping any brown bits from the bottom of the pot back into the mixture.
  • Sprinkle the mixture with the flour and cook for 1-2 minutes, stirring occasionally.
  • Add the vegetable broth and either carefully use an immersion blender in the pot to puree or transfer the soup to a blender to puree then pour back into the pot. This will help with the creaminess of the soup as well as breaking up the fennel seeds for more flavour.
  • After blending, add the potatoes, coconut milk, salt and pepper and bring to a gentle boil. Reduce the heat and simmer until the potatoes are tender, about 15-20 minutes.
  • Once the potatoes are fork tender, stir in the chopped kale and turn off the heat. Let sit for a couple of minutes to allow the kale to soften. If you prepared sausage at the beginning, add that now as well.
  • Serve immediately with fresh cracked black pepper and bread for dipping.