Kale and Potato Soup

Kale and Potato Soup

Even though spring is in the air, there are some wintry soups left to be blogged before I can turn to asparagus and strawberries.

Kale and Potato Soup

Adapted from The Greens Cookbook by Deborah Madison


1 bunch kale
3 Tbsp olive oil
1 red onion, diced
3 cloves garlic, thinly sliced
1 small dried red chile, chopped
1 bay leaf
salt and pepper
4 medium potatoes, diced
1.5 litres water
parsley for serving, minced


Remove the stems from the kale leaves and cut them into rough squares. In a pot, heat the olive oil and add the onion, garlic, chile and bay leaf. Cook on medium-low heat for 3-4 minutes, stirring frequently. Add the potatoes and 1 cup of water and cook with a lid on for 5 minutes.
Add the kale, cover and cook until the kale starts to wilt. Add the rest of the water and some salt and pepper and simmer for 30-40 minutes until the potatoes are tender. Break up some of the potatoes against the side of the pot to give the soup some body. Add salt and pepper to taste and serve with some parsley on top.

1 comment:

Jeanne said...

We're supposed to get a big storm this weekend. This looks like the perfect soup for (hopefully) the last stormy winter days of the year!