Kale and Fresh Mint Soup

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.


Serves 4
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

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.
How do I calculate this?


  • 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.
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