100 ml olive oil, plus more to serve
1 pinch chilli flakes
4 garlic cloves, sliced
½ tsp fennel seeds
2 onions medium, diced
2 potatoes medium, peeled and cut into 1cm dice
300 g kale, picked, washed and roughly chopped
Warm 100ml olive oil in a large pan, taking care not to overheat, then add the chilli, garlic and fennel, and cook until fragrant. Add the onion with a pinch of salt, and cook for 4 minutes without colouring. Add the diced potato, allow to cook for a 1-2 minutes, then, once the potatoes are warmed through, add 1 litre of boiling hot water.
- Cook for 5-10 minutes until the potatoes are soft, then add the kale and cook for 2-3 minutes. When the kale has softened, spoon out 2 ladlefuls and blend well, then add back to the soup. Season, ladle into bowls and drizzle with a little more olive oil. Serve with freshly made soda bread.