This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Kale and potato soup
Kale, potatoes and croutons for this simple but delicious soup.
24 K 4/5 (1 reviews)
55 min.
Easy
4.70 €
4 people
9 IngredientsLast modified on: February 11th 2024
400 g kale
400 g 
1 
4 tablespoons 
1 litre 
100 g 
25 g 
Times for this recipe
Preparation: 30 min.
Cooking: 30 min.
All in all: 55 min.
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.
Stage 4 - ⌛ 1 min.
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.
Cook for 1 minute without browning.
Stage 5 - ⌛ 2 min.
Add the kale and cook for 1 or 2 minutes, stirring occasionally.
Stage 6 - ⌛ 1 min.
Add the potatoes and mix well.
Stage 7 - ⌛ 1 min.
Add 1 litre water, salt and mix again.
Stage 8 - ⌛ 20 min.
Cook over medium heat until potatoes are tender.
Stage 9 - ⌛ 3 min.
Blend and check seasoning, then leave to warm.
Stage 10 - ⌛ 3 min.
Cut 100 g bread into small pieces...
Stage 11 - ⌛ 5 min.
... and brown them in a small frying pan with 25 g butter.
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 recipe | 170 RDI=70 % | 1,250 RDI=120 % | 110 RDI=20 % | 1,490 RDI=80 % | 6,240 RDI: 80 % |
| Per 100 g | 8 RDI=3 % | 60 RDI=6 % | 5 RDI=1 % | 70 RDI=4 % | 300 RDI: 4 % |
| Per person | 40 RDI=20 % | 310 RDI=30 % | 30 RDI=4 % | 370 RDI=20 % | 1,560 RDI: 20 % |
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)
Water
Like these other recipes: Rabbit civet "à la normande", How to heat milk without it catching on the bottom of the pan, Natural leaven, Pumpkin (or potimarron) soup, Eggs meurette, ... See them all 138
Potatoes
Like these other recipes: Vegetable pie, Sorrel soup, Mini Mont d'Or fondue with "spuds in blankets", Creamy "terre et mer" pots, Leek and potato soup, ... See them all 84
Bread
You can get more informations, or check-out other recipes which use it, for example: Nanou's red cabbage salad, Italian toast, Warm autumn salad, Savoury French toast, Hot sesame-cream chicken tartines, ... See them all 76
Other recipes you may also like
Lime (or lemon) curd
Lime curd is a delicious conserve and variation on the traditional lemon curd, made with limes, eggs and butter. It's the perfect filling for either large or small tarts. July 10th 2011175 K5 55 min.
Potato gratin
This classic French recipe is made with sliced potatoes baked in milk and browned on top. February 21th 20111.12 M 14.4 1 hour 50 min.
Coconut paste
Similar to marzipan or walnut paste, coconut paste can be used in a variety of cake or sweet recipes, but you can enjoy munching it just as it is. October 13th 2010308 K 14.2 15 min.
Home-made terrine of foie gras
Preparing your own home-made foie gras from raw is immensively satisfying: good quality liver and a simply amazing flavour – much better than anything you can buy. This recipe is a bit tricky, but quite within everyone's grasp, as long as you follow the 3 most delicate stages carefully. These are, in order: de-veining the liver, seasoning and cooking. As usual, I have explained every stage of the recipe in full, with photos to help you. December 16th 20245.30 M 74.2 4 days 15 hours 50 min.
Rosemary steamed fish
In this recipe the fish is cooked in steam perfumed with rosemary, which makes it tender and aromatic, served on a bed of onions fondue and finished with a dry white wine sauce. March 29th 2020353 K3.8 1 hour
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-12-21)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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.
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.