Heat the oil in a large saucepan and add the garlic, onion and potato. Cook for 5 minutes, stirring often, until soft.
Pour in the stock and simmer for 10 minutes.
Add the milk and kale and cook for 3 minutes or until the kale wilts slightly.
Season with pepper. Use a handheld stick blender to puree the soup or transfer to a blender and whiz.
Optional serving suggestion: serve with a drizzle of cream (or non-dairy cream) and a sprinkling of seeds.
Video
Notes
The nutritional information provided is approximate and is created with online calculators. Info will vary based on cooking methods and brands of ingredients used.