from In Season, Sarah Raven

Serves 4

1/2 lb. chard
1/4 lb. mustard, kale or more chard
2 medium-sized onions, finely chopped
1 garlic clove, finely chopped
2 TB. olive oil
6 cups vegetable stock
1 (12-ounce) can coconut milk
salt and pepper

Prepare the chard and other greens, stripping the green from the stem and shredding it into ribbons.

Sweat the onions and garlic gently in olive oil for about 10 minutes, until they’re soft. Add the greens, stock and coconut milk and bring to a boil. Simmer for 10 minutes and then whiz everything up together with an immersion blender or food processor. Season to taste and serve.