Hearty kale soup comforting for winter and meal in its own. Serve with my Rustic Pumpbernickel bread for a full meal.
Kale Soup
Servings
16 Servings
Ingredients
- Butter for frying 3-4 tablespoons
- 1 onion chopped
- Good pinch of salt about 2 teaspoons
- 1 head garlic peeled and cloves separated
- 1-2 carrots chopped
- 2 Yukon Gold or any creamy potatoes
- Water or homemade vegetable stock about 3 or 4 quarts
- 1 bunch kale or chard for a really green soup, use two bunches!, washed, stems re- moved and chopped (chard stems can be chopped and added after the onion)
- 1/2 or 1/4 cabbage red cabbage will look pretty, green is fine
- 1 small bunch parsley stems reserved for stock chopped
- Freshly ground pepper about 1/2 teaspoon)
Instructions
- Melt a nice amount of butter in a pan. (I know, I know, you might want to keep it pareve, but the butter in this recipe really comes through so you should just get over trying to keep things pareve and use it.)
- Sauté the onion and garlic for about 20 minutes.
- Mash the whole cloves of garlic with a fork when soft. If using, add the chard stems, then the carrots. Sauté for another ten minutes, then add the potatoes and cover with water or home- made vegetable stock.
- Simmer gently until the pota- toes and carrots are ready to eat, about 10 minutes.
- Add all the greens and switch off the stove.
- If the soup is too thick for your liking, add more water and stock. Adjust salt and grind pepper to taste.
I made this recipe but tweaked it a little. Because my husband and I don’t eat potatoes I used white beans instead. It worked great not only does the beans give the soup a nice texture but it also ups the protein count.
Overall not bad. I agree with others that the times are not accurate. I’m not sure who would be able to have raw carrots and potatoes soften in ten minutes no matter how small they are cut! I did use olive oil as I am lactose intolerant and even if I wasn’t I feel it is a healthy option for such a healthy soup. The soup could have used some more flavor. I might make this again but will change it accordingly.
I used red cabbage which gave the soup a pretty color. Definitely agree that the butter added a nice dimension to the soup. It was hearty and delicious. I also agree that it took a little longer to cook than the recipe stated.
Technically I made this for after the fast thursday night but forgot to serve it. I did make a smaller amount because 6 services was just way to many and normally I’d freeze the extra but being that it has potatoes, carrots and kale I didn’t think it would freeze well. I did use the butter and yes I felt it made a big difference and I’m glad that I did. However I felt that it needed alittle more cooking time and the directions was a little confusing. I’m planning on serving it tonight for milavah malka so I’ll probably add some shredded cheese on top along with some homemade garlicbread.
Since we are only a family of four i used 1/2 a bunch 8f kalemand 1 qt of water
I added ground chipotle and 1/2 a can of kidney beans. I kicked up the salt and black pepper. If you follow the rule of thumb that the chinese do, alll vegies should be the same size and therefore there should be no problem with the size of the veggies. They should be uniform sizes. This turned out to be a gorgeous soup it was hocked full of flavors and colors. It was very hearty. We had it for two meals. We loved this soup.
There was no specific instruction on what to do with the potato before adding it to the pot – peel, cut into cubes, etc., and I found the times to be a little off. Other than that, the soup is delicious, hearty, and easy to make. And the butter really does make a difference 🙂
I will be adding some Jalapenos to kick it up a notch
I made this recipe and found it to be very confusing as well as tasteless.
This soup looks fabulous!