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4.9 from 78 votes

Kale Soup

A simple and delicious Kale Soup packed full of carrots, celery, onion and garlic.

Prep Time
8 mins
Cook Time
8 mins
Total Time
38 mins
Servings: 6
Course: Appetizer , Lunch
Cuisine: British

Ingredients

  • 2 tbsp rapeseed oil
  • 1 large onion finely chopped
  • 2 celery sticks chopped
  • 4 medium/large carrots roughly chopped
  • 2 garlic cloves crushed
  • 200 g curly kale chopped
  • 900 ml vegetable stock (from 2 quality stock cubes)
  • freshly ground pepper
Optional garnish
  • dried chilli and garlic from a chilli and garlic grinder

Instructions

    Cup of Yum
  1. Heat the oil in a large pan over a medium heat.
  2. Add the onion, carrot, celery and garlic and sweat under a lid for about 10 minutes until the onions are softened.
  3. Mix in the kale and sweat under lid for about another 5 minutes, stirring once or twice until wilted.
  4. 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.
  5. Blend with a stick blender to desired consistency (it's nice if it still has some texture to it).
  6. Taste and adjust seasoning if necessary.
  7. Garnish with a few grinds of dried chilli and garlic (optional) and serve with crusty bread.

Notes

  • If you don't have a stick blender, cool the soup slightly and use a jug blender. Then reheat before serving.
  • You can make this soup chunkier by blending less, I went a bit overboard with blending.