With Kale now getting firmly established in your garden or in pots and Coriander coming in to flower this makes the ideal light lunch.

Kale and Potato Soup with Sage and Coriander

You will need:

2 cups Kale leaves, finely chopped.

2 large Potatoes, peeled and diced.

1 medium Onion, sliced.

1 medium Leek, sliced.

1 Teaspoon ground Coriander.

6 large Sage leaves.

Coarse salt and black pepper.

725 ml Stock.

62 ml Greek yoghurt.

1 Tblsp Olive oil for frying or 1 Tblsp butter.

A few Coriander flowers or sprig of Parsley.

What to do:

Sauté onion and leek in olive oil. Add the chopped kale and potatoes, sage and ground coriander. Heat all gently. Slowly add the stock and cook till all soft.

Adjust seasoning with salt and pepper to your taste.

Leave to cool and then blend partially. Add Greek yoghurt to blender and blend further till smooth. 


Blend only half and mix with the unblended half to make an interesting texture.

Serve either hot or chilled and garnish with a floret of fresh Coriander or parsley.

This soup goes so well with a crusty loaf of bread.