Ingredients:

• Chopped onion: 1 medium
• Chopped and peeled potato: 1 medium
• Minced garlic: 3 cloves
• Minced garlic: 1 mounded teaspoon
• Cayenne pepper: 1 pinch
• Powdered black pepper: 1 pinch

• Chopped fresh kale: 5 cups (packed)
• Vegetable broth (low-sodium): 4 cups
• Matchatea powder: 2 teaspoons
• Fresh cilantro: 1 cup
• Coconut milk (light): 13.5-ounce

Directions:

1. Take one medium pot and sauté potatoes and onion in a splash of vegetable broth or water.
2. Cook for almost 8 minutes and stir occasionally. You can add more broth or water to avoid potatoes from sticking.
3. Mix in black pepper, cayenne, ginger and garlic. Sauté for 2 minutes again.
4. Mix in kale and cook for 2 minutes. Now add vegetable broth and let it boil, reduce heat for gentle simmering and cover pot to cook for almost 30 minutes.
5. Stir in matcha and cilantro after 30 minutes.
6. Turn off heat and let the soup cool before blend it in food processor or blender.
7. You can also use your immersion blender to get smooth end product.
8. Return the soup to its pot and mix in coconut milk. Gently warm for 10 minutes.
9. Divide soup among four deep serving bowls and top each bowl with tofu or tofu croutons.