Kale & Potato Soup

Recipe

Prep Time:
20 minutes

Cook Time:
30 minutes

Yield:
4 servings

The weather hasn’t been great – it’s been grey, windy and rainy. The temperature has dropped and the day gets shorter. Looks like soup will be on my menu quite frequent now.

A while back, I used kale a lot. I really love using it in soup as it has that bitter sweet flavour that is pretty addictive. It is also rich in vitamins and minerals. Kale is a member of the cabbage family. There are 2 varities – smooth and curly kale. Curly kale is the one that I usually get as it is the most comment. The leaves are green, sometimes tinged with blue or purple, and their flavour is strong and distinct.

Great friend of all leafy vegetables must be potatoes. They make things taste creamier and smoother. Just like this soup that I made. I love how kale and potatoes, just these two vegetables used in making this easy and simple soup – a comfort food. Chopped kale that is added to the pureed soup gives it a bit more dimension and texture. For vegetarians, you can just stop it there. For non-vegetarians, you could add some crunchy pancetta. It makes the soup tastes even better!

The best thing to do on a Saturday night for me is to serve a big bowl of this kale & potato soup with a few pieces of rustic french bread. I would eat just this for dinner and I’m sure I will be warmed up real quick!

Have a great weekend all!

Tomato Risotto

Print this recipe

Prep Time:
20 minutes

Cook Time:
30 minutes

Yield:
4 servings

Ingredients:

For the Kale & Potato Soup:

1 tbsp olive oil
2 garlic cloves, finely chopped
1 onion, shopped
350g potatoes, cubed
a few sprigs of thyme leaves
1 bay leave
1.5 litres vegetable stock
100g curly kale, roughly chopped
80g pancetta
salt and pepper

Method:

1. Heat the oil in a large saucepan. Add the garlic and onion, then cook for 5 minutes or until softened. Add the potatoes, thyme leaves and bay leave and cook for about 2 minutes. Pour in the stock and add half of the kaye. Bring to the boil, reduce the heat and cover. Simmer for 15-20 minutes until the potatoes are cooked through.

2. Remove the soup from the heat, remove the bay leave. Using a blender or stick blender, thoroughly process until the soup becomes smooth. Return to the pan and stir in the chopped kale. Bring back to the boil, then simmer for about 5 minutes. Season with salt and pepper.

3. Meanwhile, heat a pan over a high heat. Add the pancetta and cook for a minute to crisp up. Sprinkle over the soup, serve with some crusty bread.