Kale & Potato Soup
The weather has been less than inspiring—grey, windy, and rainy. With temperatures dropping and days growing shorter, I think soup will be on my menu quite often now.
I’ve been using kale a lot recently; I love its bittersweet flavor, which brings a unique touch to soups. Not only is kale rich in vitamins and minerals, but it’s also a member of the cabbage family, coming in two varieties: smooth and curly. I usually get curly kale, as it’s the most common. Its green leaves sometimes carry a hint of blue or purple, and its taste is strong and distinct.
Potatoes are the perfect partner for leafy greens; they add a creamy smoothness to any dish. In this simple kale and potato soup, they’re the only two vegetables, creating a cozy and satisfying meal. Chopped kale stirred into the puréed soup adds texture and a little more depth. For vegetarians, this is already a perfect dish. If you’re a non-vegetarian, a sprinkle of crispy pancetta makes it even better.
For me, an ideal Saturday night involves a big bowl of this kale and potato soup with some rustic French bread on the side. Just this for dinner, and I’m warmed up in no time!
Have a cozy weekend, everyone!
Prep Time: 20 minutes
Cook Time: 30 minutes
Yield: 4 servings
Ingredients:
1 tbsp olive oil
2 garlic cloves, finely chopped
1 onion, shopped
350g potatoes, cubed
a few sprigs of thyme leaves
1 bay leave
1.5 litres vegetable stock
100g curly kale, roughly chopped
80g pancetta
salt and pepper
Method:
1. Heat the oil in a large saucepan. Add the garlic and onion, then cook for 5 minutes or until softened. Add the potatoes, thyme leaves and bay leave and cook for about 2 minutes. Pour in the stock and add half of the kaye. Bring to the boil, reduce the heat and cover. Simmer for 15-20 minutes until the potatoes are cooked through.
2. Remove the soup from the heat, remove the bay leave. Using a blender or stick blender, thoroughly process until the soup becomes smooth. Return to the pan and stir in the chopped kale. Bring back to the boil, then simmer for about 5 minutes. Season with salt and pepper.
3. Meanwhile, heat a pan over a high heat. Add the pancetta and cook for a minute to crisp up. Sprinkle over the soup, serve with some crusty bread.
