Kale cream soup

This was my yesterday creation. I got inspired by 80twenty‘s recipe, but sadly was so in a hurry that I didn’t manage to food-style it as it deserves. You can see the final beautiful result in her blog and I assure you, it’s just as tasty, as it’s good looking. Let’s not forget – amazingly easy and fast. I love easy recipes, which turn out to be absolutely brilliant in flavor!

Here’s how to do it:

Serves 3

6 middle potatoes

a handful of fresh kale

4 cloves garlic

a small onion

3 tbsp olive oil

seasonings of taste

vegetable broth (optional)


Peel the potatoes, wash the kale and cut the garlic and onion in small cubes. Cut the potatoes in thin slices, as for chips, but a bit thicker. Preheat the olive oil in a large pot and put the garlic and onion in. Stir until golden and add the potatoes. Stir again and let them fry for a while – the smell in the kitchen right now is ahhh-mazing – when they are slightly brown, cover them with the vegetable broth (or water) and boil them for about 15 minutes. Meanwhile, remove the stems of the kale and slice the leaves. When the potatoes are ready, add the kale and cook for a couple of minutes. Add your desired seasonings – I used dill, oregano, salt and black pepper – and use a mixer/blender to make it creamy.

Serve warm with creme fraiche and slice of freshly baked bread.

Note: Since kale is not available in all countries, this recipe goes well with nettle or spinach as substituents.

I will leave the final result to your imagination, because, like I said, the time gap was very little and the whole thing was all gone very quickly. Next time 🙂

Thanks for reading!

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