This easy Kale Soup is a creamy and nutritious dish that’s perfect for a quick lunch or dinner. With simple ingredients you likely have on hand, it’s adaptable to your taste. Enjoy it hot, topped with crispy seeds for added texture, making it a delightful choice for any meal.
Ingredients Needed
- 1 tablespoon oil (15ml)
- 2 cloves garlic, finely chopped
- 1 onion, diced
- 2 medium potatoes, peeled and cubed
- 3 ¼ cups vegetable stock/broth (750ml)
- 1 cup milk or dairy-free milk (250ml)
- 2 large handfuls kale, chopped
- Black pepper to taste
How To Make Kale Soup
- Heat the Oil: Heat the oil in a large saucepan over medium heat, then add the garlic, onion, and potato. Cook for 5 minutes, stirring often, until the vegetables are soft.
- Add the Stock: Pour in the stock and bring to a simmer. Cook for 10 minutes.
- Add Milk and Kale: Add the milk and kale to the saucepan. Cook for an additional 3 minutes or until the kale wilts slightly.
- Season and Blend: Season with black pepper. Use a handheld stick blender to puree the soup until smooth, or transfer to a blender and blend until creamy.
- Adjust Consistency: If the soup is too thick, stir in a little water to reach your desired consistency and heat it.
- Optional Serving Suggestion: Serve with a drizzle of cream (or non-dairy cream) and a sprinkling of seeds for added texture.
Recipe Tips
- Cook Potatoes Well: Make sure the potatoes are tender before adding the milk and kale; this will help create a smoother soup.
- Blend Carefully: If using a blender, let the soup cool slightly before blending to avoid splatters and burns.
- Adjust Seasoning: Taste the soup after blending and adjust the pepper and salt to your liking for a more balanced flavor.
How To Store And Reheat Leftovers?
- Refrigerate: First, let the leftover Kale Soup cool until it reaches room temperature. Then, transfer it to an airtight container and store it in the fridge for up to 3 days.
- Freeze: If you want to freeze the soup, let it cool completely, then pour it into a freezer-safe container. The soup can be frozen for up to 3 months. To thaw, place it in the fridge overnight before reheating.
- Reheat: Pour the leftover soup into a saucepan over medium heat. Stir occasionally and heat for about 5-7 minutes, or until it reaches your desired temperature.
Nutrition Facts
Serving Size: 1 serving (based on 4 servings total)
- Calories: 300
- Total Fat: 9g
- Saturated Fat: 2g
- Cholesterol: 6mg
- Sodium: 1594mg
- Potassium: 1455mg
- Total Carbohydrate: 49g
- Dietary Fiber: 5g
- Sugars: 10g
- Protein: 11g
Try More Easy Soups:
Kale Soup Recipe UK
Description
This easy Kale Soup is a creamy and nutritious dish that’s perfect for a quick lunch or dinner. With simple ingredients you likely have on hand, it’s adaptable to your taste. Enjoy it hot, topped with crispy seeds for added texture, making it a delightful choice for any meal.
Ingredients
Instructions
- Heat the Oil: Heat the oil in a large saucepan over medium heat, then add the garlic, onion, and potato. Cook for 5 minutes, stirring often, until the vegetables are soft.
- Add the Stock: Pour in the stock and bring to a simmer. Cook for 10 minutes.
- Add Milk and Kale: Add the milk and kale to the saucepan. Cook for an additional 3 minutes or until the kale wilts slightly.
- Season and Blend: Season with black pepper. Use a handheld stick blender to puree the soup until smooth, or transfer to a blender and blend until creamy.
- Adjust Consistency: If the soup is too thick, stir in a little water to reach your desired consistency and heat it.
- Optional Serving Suggestion: Serve with a drizzle of cream (or non-dairy cream) and a sprinkling of seeds for added texture.
Notes
- Cook Potatoes Well: Make sure the potatoes are tender before adding the milk and kale; this will help create a smoother soup.
- Blend Carefully: If using a blender, let the soup cool slightly before blending to avoid splatters and burns.
- Adjust Seasoning: Taste the soup after blending and adjust the pepper and salt to your liking for a more balanced flavor.
Kale Soup Recipe UK