Kale and potato soup


Kale and potato soup
Kale, potatoes and croutons for this simple but delicious soup.
24 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
Natural leaven
Natural leaven
Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful history...(note: the ancient Egyptians seem not to have had exclusive knowledge of the process: in Germany evidence of cooking a fermented dough has been found from 8000 BC (the Neolithic era). The...
April 3rd 20201.73 M 304.0 7 days 15 min.
Rémoulade dressing
Rémoulade dressing
This dressing is a kind of mayonnaise with vinegar, used for some salads like celeriac rémoulade. Usually it is prepared from mayonnaise, but here is another version, simpler and just as tasty.
October 3rd 2010894 K3.8 6 min.
Steamed leeks with morel sabayon
Steamed leeks with morel sabayon
For this very simple recipe, steamed leeks (cooked in 2 stages) are served with a sabayon made with mushroom "jus", preferably from morels. The sabayon is the major taste element in this dish, and adds a delicious woodland-mushroom flavour.
June 11th 201755 K4.1 40 min.
Fish "à la Bordelaise"
Fish "à la Bordelaise"
Fish "à la Bordelaise" is a fillet topped with a crust of breadcrumbs, herbs and onions cooked in white wine, then oven-baked until golden brown. It is a classic frozen family meal that many French children have grown up with, but here is a home-made version that is far better.
February 20th 2019108 K4.4 1 hour 7 min.
Sautéed pork with mushrooms in a cream sauce.
Sautéed pork with mushrooms in a cream sauce.
For this rich and succulent dish, we begin by frying the mushrooms then the pork separately, before adding the cream, to bring out the fullest flavours.
May 10th 202387 K 50 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-11-30)

*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