Preparation: 15 minutes
Cooking: 30-35 minutes
Servings: 4-8 (depending if it is for starter or main)
- 200g of kale
- 2 big potatoes
- 4 medium carrots
- 200g of chopped tomatoes (1/2 can)
- 140g of cooked garden peas (1/2 can, drained)
- 2 tbsp of vegetable oil
- 2 vegetable stock cubes
- 2 L of water
- Spices & herbs:
- 2 cloves of garlic or 2 tbsp of garlic powder
- 2 medium onions or 2 tbsp of onion powder
- 1 tsp of ground black pepper
- salt to taste
In a big pot, heat up the oil on medium heat. Add the onion, the garlic, the chopped carrots and the chopped potatoes. Cover for 5 minutes. (If you chose to use fresh onions, cover until the onions are soft.)
Dissolve the stock cubes in the water when you are at the end of the 5 minutes of cooking for the carrots and potatoes or when the onions are nearly done.
Add the chopped tomatoes and the hot stock. Increase the heat to high. Stir, cover and leave on the hob for 12 minutes.
Wash and chop the kale roughly.
Add the kale after the 12 minutes. Stir, cover and leave on the hob for another 12-15 minutes to cook fully all the vegetables.
Prepare the garden peas. Add the peas at the end, stir and leave on the hob for 3 minutes.
Blend the soup to get a smooth green soup. Add spices and salt if necessary.
You can add celery instead of the potatoes.
Leave on the hob or add water to get the soup to the consistency you’d like.
It can be serve with a tablespoon of cream cheese and crispy bread.
Here you have it. Kale soup.