Kale Soup
Just 7 ingredients go into this Kale Soup. Less than 20 minutes to cook, gluten free, vegetarian and just 300 calories. What are you waiting for?
Servings: 2 servings
Calories: 300kcal
Ingredients
- 1 tablespoon Olive oil
- 1 Onion diced
- 1 rib Celery diced
- 350 g Potato diced
- 2 Garlic clove crushed
- 200 g Kale
- 750 ml Vegetable stock
- 125 ml Whole milk
- 1 pinch Sea salt and ground black pepper
Instructions
- Heat 1 tablespoon Olive oil in a large pan and add 350 g Potato, 1 Onion, 2 Garlic clove and 1 rib Celery. Sauté until softened - about 4 minutes.
- Add 200 g Kale and 750 ml Vegetable stock. Simmer for 15 minutes.
- Blend until smooth. Add 125 ml Whole milk and 1 pinch Sea salt and ground black pepper and stir in.
Notes
- We have used vegetarian stock to keep this soup vegetarian, however you could swap it for a really good quality chicken stock to give it a richer flavour.
- If you are making this for your children, then use a low salt stock and don't season the whole soup, just do individual bowls if wanted
- If you want to make this look more presentable, then you can reserve some of the sautéed kale and then serve them on top of the soup with herbs.
- You don't have to add the milk, as the potatoes as really creamy. However we feel it gives it something a little bit special.
- If you are using a jug blender to blend this soup, then wait until it has cooled first as you could crack the jug if it is too hot.
- Make this soup more indulgent by sprinkling some cooked chopped bacon on top.
Nutrition
Serving: 1portion | Calories: 300kcal | Carbohydrates: 49g | Protein: 11g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 6mg | Sodium: 1594mg | Potassium: 1455mg | Fiber: 5g | Sugar: 10g | Vitamin A: 10985IU | Vitamin C: 160mg | Calcium: 268mg | Iron: 3mg
See this recipe on the site by scanning this QR code:
