ORANGE SWEET POTATO SOUP WITH KALE CHIPS

PREP + COOK TIME 35 MINUTES SERVES 4

2 tablespoons extra virgin olive oil 1 medium brown onion (150g),

chopped coarsely

2 cloves garlic, crushed

1 teaspoon ground cumin pinch mexican chilli powder

600g orange sweet potato,

chopped coarsely

2 medium potatoes (400g),

chopped coarsely

2 cups (500ml) water

1½ cups (375ml) vegetable stock ½ cup (125ml) pouring cream 1 tablespoon lemon juice

KALE CHIPS

200g green kale

1 tablespoon extra virgin olive oil ½ teaspoon crushed sea salt flakes

1 Heat half the oil in a large saucepan over medium-high heat; cook onion and garlic, stirring, for 5 minutes or until onion is soft. Add the spices; cook, stirring, for 1 minute or until fragrant. Add sweet potato, potato, the water and stock; bring to the boil. Reduce heat; simmer, covered, for 20 minutes or until vegetables are tender.

Cool soup for 10 minutes.

2 Meanwhile, make kale chips.

3 Blend or process soup, in batches, until smooth. Return soup to same pan; add cream and juice. Reheat, stirring, without boiling, until hot. Season to taste.

4 Serve bowls of soup topped with kale chips; drizzle with remaining oil.

KALE CHIPS

Preheat oven to 190°C/170°C fan. Place a large oven tray in the oven while preheating. Remove kale leaves from stems and wash well; pat dry with paper towel or in a salad spinner. Tear leaves into 5cm pieces; place in a large bowl, then drizzle with oil and sprinkle with salt. Rub salt and oil through the kale. Spread kale in a single layer on tray. Bake for 10 minutes. Remove pieces of kale that are crisp. Bake remaining kale for a further 2 minutes, then remove crisp pieces. Repeat until all the kale is crisp. Cool.