A delightfully bright and fresh soup that fits a variety of occasions. If you’re rushed for time switch out the dry kidney beans for 2 cans.
When to eat
We recommend eating this dish from September through to April.
This meal is around 91% less polluting than the average UK meal.
- Eating this recipe will save around 2.69 KG CO2e per person.
- That’s equivalent to the emissions produced driving 22.13 KM in a modern car.
- 600 g Potato
- 200 g Kale
- 30 g Mint
- 240 g Red Kidney Beans (cooked)
- 1 Medium Onion
- 1 Clove Garlic
- 1 Litre Vegetable Stock
- 2 Tablespoons Olive Oil
- 1 Bay Leaf
- Peel and chop the potato into 1 cm cubes. Finely dice the onion and garlic, heat the olive oil in a deep pan over a medium heat, and add both. Fry for 2 – 3 minutes or until the onion is see-through. Add the chopped potato, stock and bay leaf. Cover and simmer for 10 – 15 minutes until the potato is soft.
- Roughly chop the kale and mint. Once the potato is cooked, add the kale and mint to the pan, reserving a little of the mint for garnish. Cook for a further 1 – 2 minutes until the kale has just wilted.
- Remove the about a third of the soup and transfer to a blender. Whiz the mixture until smooth and then add back into the pan, along with the cooked kidney beans. Simmer for a further 5 minutes.
- Heap the rest of the mint over the soup and serve immediately.