Description
A comforting kale and potato soup, perfect for any day.
Ingredients
Scale
- 1 tablespoon oil
- 2 cloves garlic (finely chopped)
- 1 onion (diced)
- 2 medium potatoes (peeled and cubed)
- 3 ¼ cups vegetable stock/broth (750ml)
- 1 cup milk or dairy free milk (250ml)
- 2 large handfuls kale (chopped)
- to taste black pepper
Instructions
- Heat the oil in a large saucepan and add the garlic, onion, and potato. Cook for 5 minutes, stirring often, until soft.
- Pour in the stock and simmer for 10 minutes.
- Add the milk and kale and cook for 3 minutes or until the kale wilts slightly.
- Season with pepper. Use a handheld stick blender to puree the soup or transfer to a blender and whiz. If your kale soup is too thick, stir in a little water and heat it up.
- Optional serving suggestion: serve with a drizzle of cream (or non-dairy cream) and a sprinkling of seeds.
Notes
- Can be served with crusty bread for a complete meal.
- Storage: Soup can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 200
- Sugar: 2g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg