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15 • minutes
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2 • people
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Easy

Corn, Kale & Potato Soup

5/5 (2)

Ingredients

  • tickA drizzle of Chantal Organics Coconut Oil
  • tick1 brown onion - finely diced
  • tick4 cloves of garlic
  • tick1 red chilli - sliced
  • tick500g potatoes - diced into 2cm cubes (we love Wilcox - Inca Gold)
  • tick2 corn on the cob OR 1 can corn kernels
  • tick1 can Chantal Organics Coconut Milk
  • tick2 cups veggie stock (we love Simon Gault)
  • Lemon Juice
  • tickA handful of Roast Unsalted Peanuts, roughly chopped and toasted (we love Alison’s Pantry)
  • tick1 spring onion
  • tickA handful of kale (we love The Fresh Grower)
  • tickA handful basil (we love Superb herb)
  • tickSalt & pepper
  • tickWe used a heavy based casserole dish from Le Creuset

instructions

  • Step 1.

    In a heavy based casserole dish over a medium-high heat, fry off the onion, garlic and ½ the chilli in a drizzle of coconut oil until golden and translucent.

  • Step 2.

    Add the potatoes and all but a handful of corn, a good pinch of salt, coconut milk and vegetable stock and bring to a boil and simmer for about 20 minutes until the potatoes are tender.

  • Step 3.

    Blend with a hand blender until it’s about half liquidised. Add a little lemon juice and a good grind of black pepper. Then add the kale and return to cook for a few minutes until the greens are wilted.

  • Step 4.

    Heat a frying pan over medium heat. Stir fry the remaining corn, the other half of the chilli, peanuts and spring onions with a little coconut oil. Cook until the corn is charred and peanuts are well toasted.

  • Step 5.

    Serve the soup topped with fresh basil leaves and a sprinkle of corn & peanut mixture.

Chantal Organics Products used

plow-left
Coconut Oil Deodorised/Neutral
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Coconut Milk

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5/5 (2)


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