So despite temporary blindness because of red chilli in the eye ball, this recipe turned out really well. It’s only a quick one. I think you could probably get it done in about 30 mins no worries.

Now I did have some left over carrot and potato mash which I used when I served the soup, so it is optional but it does work really well. I’ll include it in the steps below.

So you will need;

For the soup

• 1 onion – roughly chopped
• 3-4 Organic carrots – roughly chopped
• 3-4 courgettes – roughly chopped
• 2 cloves of garlic – smashed and roughly chopped
• 650ml Chicken Stock – I just used a good powdered stock today as I was in a rush. I use Massel chicken stock when I want to use the instant stuff.
• Fresh Red Chilli – finely diced

For the crispy Kale

• Bunch of Kale, roughly chopped
• Dried Chilli flakes
• Sweet Paprika
• Maldon Salt
• Freshly ground pepper
• Extra Virgin Olive Oil

For the Mash

• 3 Medium sized Organic Potatoes
• 5 Organic Carrots
• Maldon Salt
• Freshly Ground Pepper
• Organic Butter

1. So for the mash, peel the potatoes and cut into slices and do the same with the carrots. Add to a pan, add water, a pinch of salt and bring to the boil. This should take about 20 mins to cook

2. Now bring a kettle of water to the boil for the stock. While this is boiling, peel and roughly chop the carrots and onion. Add to a large deep pan over a high heat with extra virgin olive oil and season with salt and pepper, also add the cloves of garlic. Keep this cooking over a medium high heat. Keep this moving around for about 5 mins then add the courgettes and another pinch of salt and pepper. Keep this cooking for a further 5 mins stirring frequently. Add some fresh thyme if you have it. Now Make up your stock, about 600-650ml or so should do it. Add to the pan, bring to the boil then turn down and let it simmer.

3. Now turn on your oven to about 200°C, get your kale that you’ve roughly chopped and add it to a nice heavy based metal oven roasting pan. Add a good drizzle of olive oil, a good sprinkle of salt, pepper, paprika and dried chilli flakes. Gently toss this around so the oil is evenly coating the kale. Now pop in the oven for about 7 mins ish. To be honest I totally forgot to time how long I put this in the oven for so you’re just going to have to use the force with this one. It was about 7-8 mins I think. The kale will start to wilt and then go crispy. You want it to just start to brown on the edges and be really light and crispy. As soon as it is like this remove from the oven but leave in the pan to cool. It will cool and go even crispier.

4. Ok so by now the soup will have had about 10 mins and the potatoes and carrots for the mash will be ready. Strain the potatoes and carrots then mash with salt, pepper and good organic butter. Keep it a bit rustic and not totally smooth. Just pop the lid on and put to one side to keep warm.

5. Now get a hand blender and whizz up the soup until smooth. Give it a taste and season if required.

To serve, grab a nice bowl and spoon in the soup. Add a dollop of the mash in the centre and sprinkle the fresh red chilli on-top of the soup. Bring the soup to the table then just before eating pop a handful of the crispy kale onto and eat straight away.

Sorted.