Saute some onions, kale, corn and chopped tomatoes, then cook it slowly in some vegetable stock. Once vegetables are cooked, using a hand blender, blend the soup. Then add cream / milk to form a creamy soup texture. Crumble a generous amount of blue cheese at the end. Season to taste.

Top the cream of Kale with a simple salsa (chopped corn, cherry tomatoes, more kale and cucumber) and air-fried oyster mushrooms. Drizzle with homemade chili garlic infused olive oil.