Kale Soup
User Reviews
4.9
Kale Soup
Description
Kale Soup combines foundational aromatic vegetables—onion, celery, carrot, and garlic—with hearty curly kale simmered in vegetable stock. The vegetables are sweated gently under a lid until soft, which develops their sweetness and mellows flavors. The kale adds a green, slightly bitter note and texture to the soup.
After simmering, the soup is blended until smooth or left with some texture depending on preference. The simmering and blending process produces a warm, nourishing broth with tender leafy greens throughout. Freshly ground black pepper enhances flavor without overpowering it, and no additional salt is usually necessary thanks to the stock cubes.
The soup suits a starter or light main eaten warm, paired with crusty bread for dipping. Optional garnishing with dried chili and garlic spices from a grinder adds a subtle extra kick and aroma. This soup can be adapted to blending preference and seasoning.
Use a stick blender for convenience or a jug blender cooled slightly before pureeing. Blending less creates a chunkier texture, and seasoning can be adjusted after tasting at the end.
Ingredients
- 2 tbsp rapeseed oil
- 1 onion finely chopped, large
- 2 celery chopped, sticks
- 4 carrot roughly chopped, medium/large
- 2 garlic crushed, cloves
- 200 g curly kale chopped
- 900 ml vegetable stock from 2 quality stock cubes
- black pepper freshly ground
Optional garnish
- chili from a chilli and garlic grinder, dried
- garlic from a chilli and garlic grinder, dried
Instructions
- Heat the oil in a large pan over a medium heat.
- Add the onion, carrot, celery and garlic and sweat under a lid for about 10 minutes until the onions are softened.
- Mix in the kale and sweat under lid for about another 5 minutes, stirring once or twice until wilted.
- Add the stock and pepper (I found there was no need to add salt as it's in the stock), bring to the boil and then simmer for 20 minutes.
- Blend with a stick blender to desired consistency (it's nice if it still has some texture to it).
- Taste and adjust seasoning if necessary.
- Garnish with a few grinds of dried chilli and garlic (optional) and serve with crusty bread.
Notes
- If a stick blender is unavailable, cool the soup slightly and use a jug blender, then reheat before serving.
- Blend less for a chunkier texture; blending more produces a smooth consistency.
User Reviews
Overall Rating
4.9
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