Broccoli & Potato Soup (Vegan + GF)

1. Wash, chop and prepare all your ingredients.

2. Heat the oil in a large pan.

3. Add the shallots and garlic to the oil, and fry on a low heat for around 4-5 minutes. Stir them occasionally with a wooden spoon, to ensure they do not burn.

4. Add the chopped potatoes into the pan and stir in well. Sprinkle in the chilli flakes for an added kick.

5. Put a lid onto the pan and leave for about 3-4 minutes whilst preparing the vegetable stock.

6. When the stock is ready, pour it into the pan and stir in.

7. Bring the potatoes to the boil, then simmer for 5 minutes.

8. Add kale and broccoli to the pan. Make sure the ingredients are covered wih liquid, if not add some extra fresh, filtered water.

9. Bring back to the boil, then simmer again for a further 8-10 minutes with the lid on the pan, making sure to stir occasionally. Make sure you watch the broccoli, as you don't want to over cook it!

10. Once you've let it simmer, we're all done. All that is left to do is pour the soup mixture into a food processor or blender, and blend until smooth and creamy. It should be a nice thick texture.

11. Serve with a light sprinkling of chia seeds or pine nuts and a nice swirl of dairy-free yoghurt. I used plain Alpro Soya as it's creamy. Don't add too much yoghurt as it will overpower the taste of the soup (always remember, less is more).