Creamy Potato, Purple Kale Soup with Smoked Trout – Alg Seaweed

Ingredients

• Extra virgin olive oil
• ½ onion, chopped
• 1 bunch of purple kale, separate trim and leaves, roughly chopped
• 4 small Dutch potatoes, peeled and cut into small pieces
• 2 tsp ground fungi porcini
• 750ml boiling water
• salt and pepper
• coconut yoghurt
• 1 small smoked trout, remove meat from bone and skin
• handful of walnuts, raw or roasted, lightly crushed
• Alg Seaweed Tasmanian Wakame / Rainbow Seaweed Flakes