Thai Green Curry Soup

|Thai Green Curry Soup|kale leek savoy cabbage swede|1 tablespoon sunflower oil1 onion diced1 leek sliced1 swede diced1 parsnip dicedhalf a savoy cabbage shredded100g kale sliced1 teaspoon sugar1 tablespoon thai green curry pastepinch of chili flakes200g coconut milkdash of fish sauce optionaldash of lemon juicebunch of coriander chopped|Cook the onion and leek in oil over medium heat until softenedAdd the swede and sugar and stir. Continue to cook until the swede becomes tender. Add the parsnip and continue to cook until tender but don't allow it to brownAdd chilli flakes and green curry paste and stir through to coat the veg evenlyAdd the cabbage and kale. Add sufficient water to cover everything (less for a thicker soup - you can always add more later)Simmer over low heat until the swede and parsnips are soft. Remove from heat and blend with a hand blenderAdd coconut milk and put back on low heat. Season with lemon juice and fish sauce. Serve sprinkled with chopped fresh coriander and chillies if you like|10.00 minutes|4|