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!)
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.