Kale and potato soup


Kale and potato soup
Kale, potatoes and croutons for this simple but delicious soup.
25 K 4/5 (1 reviews)
Grade this recipe:
Keywords:
Last modified on: February 11th 2024
For this recipe: Comment Send to a friend Ask me a question Follow Printable Diaporama Video
For 4 people, you will need:

Change to the quantities for:
Change measures:
Times for this recipe
Preparation: 30 min.
Cooking: 30 min.
All in all: 55 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - ⌛ 5 min.
Kale and potato soup : Stage 1
Wash and spin-dry 400 g kale, and cut off the stems (which are often a little hard).

Set aside.

Stage 2 - ⌛ 10 min.
Kale and potato soup : Stage 2
Peel, wash and slice 400 g potatoes (a mandolin is ideal for this).

Stage 3 - ⌛ 3 min.
Kale and potato soup : Stage 3
Prepare and chop 1 onion.

Stage 4 - ⌛ 1 min.
Kale and potato soup : Stage 4
In a large saucepan over medium heat, pour in 4 tablespoons olive oil and when hot, add onion, salt and pepper.

Cook for 1 minute without browning.

Stage 5 - ⌛ 2 min.
Kale and potato soup : Stage 5
Add the kale and cook for 1 or 2 minutes, stirring occasionally.

Stage 6 - ⌛ 1 min.
Kale and potato soup : Stage 6
Add the potatoes and mix well.

Stage 7 - ⌛ 1 min.
Kale and potato soup : Stage 7
Add 1 litre water, salt and mix again.

Stage 8 - ⌛ 20 min.
Kale and potato soup : Stage 8
Cook over medium heat until potatoes are tender.

Stage 9 - ⌛ 3 min.
Kale and potato soup : Stage 9
Blend and check seasoning, then leave to warm.

Stage 10 - ⌛ 3 min.
Kale and potato soup : Stage 10
Cut 100 g bread into small pieces...

Stage 11 - ⌛ 5 min.
Kale and potato soup : Stage 11
... and brown them in a small frying pan with 25 g butter.

Stage 12
Kale and potato soup : Stage 12
Serve the soup with these delicious croutons.
Remarks
If you want a slightly stronger taste, add a bouillon cube in step 7.
Keeping: Several days in the fridge, in a closed container.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe170 RDI=70 %1,250 RDI=120 %110 RDI=20 %1,490 RDI=80 %6,240 RDI: 80 %
Per 100 g8 RDI=3 %60 RDI=6 %5 RDI=1 %70 RDI=4 %300 RDI: 4 %
Per person40 RDI=20 %310 RDI=30 %30 RDI=4 %370 RDI=20 %1,560 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman
Possible allergens in this recipe: Gluten, milk
How much will it cost?
  • For 4 people : 4.70 €
  • Per person : 1.20 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Meringues
Meringues
A very simple recipe but which always impresses.
June 10th 2019412 K4.5 4 hours 20 min.
Tahitian style fish
Tahitian style fish
Little pieces of fish marinated overnight a night in lime juice.
February 21th 2011287 K5 12 hours 60 min.
How to glaze a tart
How to glaze a tart
Professional pastrycooks usually say that "a beautiful cake is already half sold", it is one of the reasons why they do not put a tart on sale without glazing it ("abricoter" in Fench), i.e. coating it with a thick apricot syrup. This glaze gives a glossy finish to the tart (see the photographs below) and also protects it from the air and thus from oxidation and browning. It's a quite simple technique that you can easily apply to give to your desserts a professional look. This is how you do it.
February 15th 2016481 K4.4 7 min.
Shortcrust pastry (pâte brisée)
Shortcrust pastry (pâte brisée)
This is for sweet or savoury tarts, quiches or pies. The difference between this and sweetcrust pastry (pâte sablée) is in the very small amount of sugar and the absence of ground almonds.
December 29th 2019403 K 24 35 min.
Hot box cheese
Hot box cheese
This recipe is a great classic from Franche-Comté (area of eastern France). A Mont-dor cheese (from this area) is oven cooked in its wooden box with a little dry white wine, and served melted over baked potatoes. It's a dish for a winter evening meal with friends, very easy to prepare, everything goes on the table around which you are sitting.
February 11th 2016370 K4.3 60 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2026-03-08)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page