Put the potatoes, onion, carrots, crushed garlic and stock in a large saucepan and bring to the boil, then reduce the heat and simmer for around 15 mins, stirring occasionally.
Once the veggies start to soften, add the asparagus and peas and simmer for further 10-15mins then add the kale and simmer for additional 5-7 mins. Transfer into a blender and blend until smooth.
Pour into a bowl and stir in a tablespoon of extra virgin olive oil - this will give the soup a slightly glossy and velvety texture, then sprinkle with toasted pine nuts. Best enjoyed with the last hunk of some crusty bread...Enjoy!