Kale and Potato Cream Soup
How do you make kale and potato cream soup?
Sauté sliced leek in olive oil. Add the cut potatoes and pepper; cook for five minutes. Add the chopped kale leaves and pour in the vegetable broth. Cook over medium heat for 20 minutes. Blend the mixture with an immersion blender, adjust the salt, and serve hot.
This is a delicate, healthy dish and, most importantly, packed with vitamins and minerals, ideal for enjoying a balanced diet with flavor. Spectacular for pampering ourselves on a cold night. Kale is made up of long, thick, dark green leaves with a bubbled texture and blue reflections. It is rich in antioxidant substances, vitamins A and C among others, potassium, folic acid, and mineral salts.
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Servings: Serves 4 people
Ingredients
- 600 ml vegetable broth
- 300 g potatoes
- 350 g kale (Tuscan kale)
- 1 medium leek
- 2 tablespoons extra virgin olive oil
Instructions
Slice the leek and set aside.
In a medium high-sided pot, pour in the two tablespoons of oil and sauté gently over low heat. While it sautés, wash, peel, and prepare the potatoes. Cut them into slices and set aside.
Wash the kale leaves very well.
Remove the central rib or stem from the kale. Drain the leaves, chop them, and set aside.
Add the potatoes to the sautéed leek. Stir.
Sprinkle the potatoes with a little black pepper and cook for 5 minutes over medium heat.
At this point, add the kale leaves and stir well.
Pour in the vegetable broth and cook over medium heat for 20 minutes. Then blend with an immersion blender, taste, and adjust the salt and pepper if necessary.
Serve piping hot with a few thin slices of leek.
Enjoy your meal!
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- 600 ml vegetable broth
- 300 g potatoes
- 350 g kale (Tuscan kale)
- 1 medium leek
- 2 tablespoons extra virgin olive oil