Easy Kale Soup
A smooth and creamy kale soup made with curly kale, potato, garlic and milk. This easy blended soup takes around 25 minutes from start to finish and is a simple way to turn a generous amount of kale into a comforting lunch or light dinner.
Servings: 2 servings
Calories: 336kcal
Ingredients
- 1 tablespoon of Olive oil
- 1 Onion diced
- 1 rib of Celery diced
- 350 g of Potato diced
- 2 Garlic cloves crushed
- 200 g of Kale
- 750 ml of Vegetable stock (low salt) use gluten-free stock if needed
- 125 ml of Whole milk
- ¼ teaspoon of Fine sea salt
- ½ teaspoon of Ground black pepper
Instructions
- Soften the vegetables: Heat 1 tablespoon of Olive oil in a large saucepan. Add 350 g of Potato, 1 Onion 1 rib of Celery (all diced) and 2 Garlic cloves (crushed) and sauté for about 4 minutes.
- Add the kale and stock: Add 200 g of Kale and 750 ml of Vegetable stock (low salt) to the pan.
- Simmer: Bring everything to a gentle simmer and cook for 15 minutes, or until the potato and kale are tender.
- Blend the soup: Use a stick blender to blend the soup directly in the saucepan until smooth.
- Make it creamy: Stir in 125 ml of Whole milk and season with ¼ teaspoon of Fine sea salt and ½ teaspoon of Ground black pepper (or to taste).
- Serve: Then ladle it into bowls and add your favourite toppings.
You are looking for the onion and celery to begin to soften rather than brown.
I find a stick blender easiest because there is no need to transfer hot soup between containers.⚠️ If you are using a jug blender instead, allow the soup to cool a little first and blend carefully in batches rather than filling the jug with very hot liquid.
If the soup has become thicker than you like, add an extra splash of stock or milk.
Notes
- Use curly kale or another kale variety, removing very thick stalks before cooking.
- A low-salt stock is a good option when cooking for younger children.
- For a dairy-free version, use an unsweetened dairy-free milk or leave the milk out.
- If using a jug blender instead of a stick blender, allow the soup to cool slightly first and blend carefully in batches.
- The soup will thicken as it cools, so add a splash of stock when reheating if necessary.
- Store leftovers in the fridge for up to 2 days, or freeze once completely cool.
Nutrition
Serving: 1portion | Calories: 336kcal | Carbohydrates: 49g | Protein: 10g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 8mg | Sodium: 777mg | Potassium: 1333mg | Fibre: 9g | Sugar: 9g | Vitamin A: 10192IU | Vitamin C: 134mg | Calcium: 383mg | Iron: 3mg
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