Heat the oil in a large saucepan over a medium-low heat and cook the onion, garlic, kale stalks and a pinch of salt, covered, for 10-15 mins until softened. Remove the lid, add the potatoes and cook for another 5 mins. Pour in the stock, bring to the boil, reduce the heat and simmer for 20 mins. Add the kale leaves and peas, and cook for another 5-10 mins until the kale has wilted and softened. Remove from the heat, leave to cool and blitz using a jug or hand blender. Once cool, will keep chilled for up to 48 hrs or frozen for three months.

Reheat in a clean pan over a low-medium heat until piping hot, then ladle into bowls. Serve topped with a swirl of coconut yogurt and some toasted desiccated coconut or pumpkin seeds, with lime wedges on the side for squeezing over.