Kale the super-vegetable packed with vitamins and minerals is a green leafy vegetable that I was introduced to very recently. Noticed it in the supermarket aisle with the regular spinach and I thought we'd give it a go and try it out. After reaching home we realized we needed a reason to use our owl shaped soup mug and hence the genesis of this creamy, velvety, smooth, green kale soup..
You could make this soup with just kale and stock but that would make it runny and light so in order to add some texture and give the soup some volume, we have added in some boiled potato. You could also use mixed greens instead of kale so you get the goodness of greens. Consider it a hot and warm way of enjoying your mean green smoothie in winter or as a starter for dinner.
2 cups, Kale
2 Potatoes, peeled and chopped
1 Medium onion, chopped
1 cup Semi-skimmed milk
4 - 6 cups Vegetable stock
2 tbsp vegetable oil
Fried onion for serving
Pepper to taste
Salt to taste
- Cook the vegetables: Heat oil in a pan and add the chopped onion and potato. Saute them till the onion is translucent and the potato is cooked. Make sure the pan is on low or medium heat. once the vegetables are ready, add the kale leaves and 3 cups of the vegetable stock. Heat till the vegetable stock begins to boil. When it begins to boil, let the mixture cool down to room temperature.
- Blend the vegetables: Once the mixture cools down, blend it with a blender till it becomes a smooth liquid.
- Heat the soup: Pour the blended mixture back into a pan and heat it in low flame. Add the milk and salt and pepper as per taste. Add the remaining stock and bring the soup to your desired consistency.
- The kale soup is now ready to serve. Serve it hot topped with fried onion and with some crusty bread.
- Add a dollop of butter before you serve. This is optional and adds to the flavor of the soup.
- You can also choose to use butter instead of vegetable oil throughout the recipe.