Helen devised this super simple soup and tasty soup to use up the last of the over-wintered chard leaves from the garden. You could also make this using spinach, which we’ll no doubt be doing soon (which if you’ve read the previous post you’ll see why!)
2 onions
600 g chard leaves
450 ml veg stock
1 tin coconut milk
Chop onion finely and gently fry in a saucepan until transparent. Add chard leaves , coconut milk and veg stock . Bring to the boil and simmer for 10 mins. Liquidise using a hand mixer and season with black pepper, thin with a little water if necessary and serve.