The creamy kale and potato soup is a smooth cream and enveloping, perfect to enjoy with oven-flavored croutons as winter comfort food or even, why not, to dress pasta.
With a strong but balanced taste, slightly herbaceous and rustic, kale is, also because I am from Tuscany, one of the vegetables I use most during the winter.
If you have never tried the kale and cannellini bean soup or the farinata with kale and beans, you must definitely fix that! But not only: here in Tuscany kale is a fundamental vegetable for preparing minestrones and the classic ribollita.
With this vegetable, you can also make delicious kale crostoni, or simply enjoy it as a side dish: sautéed kale is really delicious.
I told you I use it a lot… don’t worry, I haven’t put it in desserts yet! 😄
“See you at the next recipe… and in the meantime set the table!”
TRY ALSO:
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Winter
- Energy 367.15 (Kcal)
- Carbohydrates 35.53 (g) of which sugars 7.28 (g)
- Proteins 6.29 (g)
- Fat 23.77 (g) of which saturated 4.22 (g)of which unsaturated 3.12 (g)
- Fibers 5.16 (g)
- Sodium 1,716.43 (mg)
Indicative values for a portion of 15 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.1 lbs kale
- 1 potato (medium)
- 1 onion
- 3 tbsps extra virgin olive oil
- 4 1/4 cups vegetable broth
- to taste salt
- to taste black pepper
- to taste chili pepper (optional)
- to taste croutons
- to taste dried oregano
- 4 tbsps plain yogurt
- 4 tbsps extra virgin olive oil
Tools for creamy kale soup
- Saucepan
- Immersion blender
Recipe: creamy kale and potato soup
Wash the kale well under running water, then remove the hard central rib by folding the leaf and tearing it off with your hands. Break the leaves into pieces.
In a saucepan heat the oil and sauté the finely chopped onion for a few minutes.
Then add the kale and the potato, already peeled and cut into pieces.
Let it season for a couple of minutes, then cover with hot vegetable broth and cook for 30 minutes, until the vegetables are soft.
With an immersion blender blend everything until you get a smooth and creamy texture.
If the cream is too thick, add a little broth; if it is too liquid, put it back on the heat for a few minutes.
Season with salt and pepper, add some chili pepper if you like, and leave it on the heat for a few minutes, stirring, to blend the flavors well.
Serve it accompanied by golden croutons, a tablespoon of plain yogurt, some oregano, and a drizzle of raw olive oil. This creamy kale and potato soup shows that with a few seasonal ingredients you can bring something good, healthy, and super comforting to the table. Let me know if you try it!
Storage and Tips
Storage: the creamy kale and potato soup can be stored in the refrigerator in an airtight container for 2–3 days, while in the freezer it lasts up to 2 months: in this case, I recommend dividing it into portions and, once thawed, heat it on the stove, stirring and adding a little broth if necessary.
Tips: do not cook the kale for more than half an hour, otherwise it tends to become bitter.
You can replace the yogurt with vegetable cooking cream.
FAQ
What broth is best to use?
Vegetable broth is perfect to enhance the flavor of the vegetables, but you can also use water and a drizzle of oil if you want a lighter version.
Is it suitable for children?
Of course. You can reduce the salt and chili pepper to make it milder.
Can I use the creamy kale soup as a base for other dishes?
Yes! It is excellent as a pasta sauce, risotto seasoning, or as a base for richer soups by adding legumes or grains.
