Kale has become very fashionable as of late- there’s a hilarious kale twitter page, and there’s even a book dedicated to the Christian Grey of green vegetables called 50 Shades of Kale. I fully endorse this fantastic trend- kale is delicious and incredibly healthy, with a ridiculous amount of calcium, iron and vitamins. Best of all, it’s very cheap- it’s only about £1 for a 200g bag of kale in Sainsbury’s. Basically, it’s one of the best vegetables ever- as long as it’s cooked well.
This recipe is adapted from Gourmet magazine, and is my absolute favourite soup. It’s so wonderfully comforting in the cold days leading up to winter!
NB This recipe needs a blender.
1 onion, chopped
1 carrot, chopped or grated in the large holes of a grater
1 potato, peeled and cubed
4-6 garlic cloves (depending on how much you love garlic)
200g curly kale, shredded and any particularly tough stems removed
1 vegetable stock cube, or 500 ml stock
1-2 tbsp. lemon juice
(1) Melt the butter in a medium-large pan
(2) Add the onion, carrot, potato and garlic to the pan. Cook over a medium-low heat, stirring occasionally until the onion is soft, but be sure not to brown the garlic.
(3) Make the stock by mixing 500 ml boiling water with a stock cube in a jug. Add the kale and stock to the pan. If the kale isn’t covered, add a little more boiling water.
(4) Cover and cook for around 10 minutes until the potato is soft.
(5) Blend until smooth, return to pan and add lemon juice (to taste) and nutmeg if you want it. Warm to optimal soup eating temperature and enjoy!