The earthy and slightly bitter flavour of Swiss chard suits this creamy soup, which is thickened with potatoes and made creamy and even more delicious with cream and Parmesan. You can also use a bone broth to make cream soups, which you can make yourself at home and freeze in half-liter portions for easy access when you need it. 100 g of cooked (!) chard contains 327 mcg of vitamin K, plus it has a notable vitamin A and vitamin C content and is also does well on the minerals front. (Raw Swiss chard contains 830 mcg of vitamin K!)

In a large saucepan, sauté the onion in the olive oil. Add the potatoes, and a few minutes later the chard and sage, season with salt and pepper and fry for a further 2 minutes. Then add the lukewarm or hot stock and simmer for about 20 minutes, until the potatoes are tender. Remove from the heat, add the coconut cream and blend with a hand blender until smooth. When serving, optionally drizzle with a few drops of good quality extra virgin olive oil and grate a generous amount of Parmesan cheese on top.