Serves 4 people

Ingredients

• 1 tablespoon of vegetable oil
• 1 onion, chopped
• 2 carrots, chopped
• 450g of kale, stripped from the stem and chopped
• 4 cups of vegetable stock
• 1 large potato, peeled and cubed
• Juice of 1/2 a lemon
• pinch of nutmeg
• Salt and black pepper to taste

Method

Heat the oil in a pan. Add the onion and saute for 5 minutes until softened and beginning to turn golden. Add the carrots and kale and cook for another 2 minutes stirring all the time. Add the stock, lemon juice, potato, nutmeg, and the salt and pepper. Bring to a simmer, cover and cook for about 30 minutes until the vegetables are soft. Puree the soup in a blender or with a blender stick. Serve with a dollop of lemony cashew cream and with a slice of fresh wholewheat bread.