Kale might not be what you associate with soup (or kids!) but fear not - this kale soup is delicious! We've served it with pear chunks, bread croutons and roast pumpkin seeds. Enjoy!

Directions

1. Preheat your oven to 180 degrees convection.

2. Roughly chop onion and garlic. Peel the potatoes and cut into smaller pieces, and thoroughly rinse the kale.

3. Cook onion and garlic in olive oil in a big pot. Once the onions are clear, add the potatoes and kale (and yep, the stalks go in). Add water and vegetable stock and let simmer until the potatoes are tender - about 15-20 minutes.

4. While the soup is simmering, dice the bread. Mix with a bit of olive oil and season with salt, and whatever else you have to hand of spices and seasonings.

5. Place the diced bread on a baking tray with baking parchment and bake in the oven for about 10 minutes, or until crispy and delicious. Turn as they cook.

6. Roast the pumpkin seeds on a dry pan, until they start to "pop" and go golden brown. Leave to cool off on a plate. Rinse and dice the pears.

7. Add single cream to the soup and blend until completely smooth with a hand blender or in a normal blender. Remember to never fill the blender more than halfway when blending hot liquids, as they can "explode" when blended. Optionally, place a dishcloth over the blender instead of the lid.

8. Season the soup to taste with salt and pepper, or add a bit more stock if you feel the need. Serve the hot soup with croutons, roast pumpkin seeds and pear chunks.

9. Enjoy!

Tip

Tasks for kids in the kitchen: Let your kids cut up the pear. They can also cut up the bread and mix it with oil.