I’ve been still struggling to recover from a recent cold and all I want is to have delicious warm soups. Then I remember that I have this really good Kale Soup recipe post that I haven’t been able to share this summer due to all the BBQ and Ice Cream recipes I posted. Now it seems like a perfect time to share this post as this is a quick, delicious, and nutritious soup!
I saw my friend Patty’s Kale Soup post on her blog Patty’s Food back in May and I was really excited to try this recipe. Kale is a green, leafy vegetable that is part of the cabbage family. Kale provides iron, magnesium, fiber and is loaded with vitamins A and C. I like to make a soup with it or bake it into kale chips.
Speaking of which, my friend Divya from Flavor Fiesta made a really cute video on how to make chipotle-flavored kale chips that I love below.
Back to the Kale Soup, this is a really easy and appetizing soup that I hope you will give it a try. With the leftover Crème Fraîche (the white cream on top of the soup – I bought it at Trader Joe’s.), I baked something with it to be shared on the next post. Have a great week everyone, and stay well!
- 2 cloves garlic
- 3 Yukon gold potatoes
- ½ onion
- 6 cups baby kale (lightly packed)
- 4 Tbsp unsalted butter
- kosher or sea salt (I use Diamond Crystal; use half for table salt)
- freshly ground black pepper
- 4 cups chicken stock/broth (homemade or store bought) (use vegetable stock for vegetarian)
- 6 Tbsp crème fraîche (or sour cream)
- mint leaves
- Gather all the ingredients.
- Rinse the kale in running water and drain it well. Remove the thick stems. Minced the garlic. Peel and dice the potatoes and onion.
- In a heavy bottom pot (I use a Dutch oven), heat the butter over medium heat.
- Add the garlic, onions, and potatoes to the pot and season with salt and pepper to taste. Stir and cook for several minutes.
- Add the chicken broth and bring it to boil.
- With a fine-mesh skimmer, skim off the fat and scum from the surface until it's clean. It's an important step for a refined taste.
- Gently simmer with the lid on for about 15 minutes or until the potatoes become tender.
- Add the baby kale and cook without the lid for about 2-3 minutes or until tender.
- Transfer the soup into a blender and pulverize. Remove the little circle part of your blender top and put a towel over the entire lid of the blender, covering the hole. This will allow the steam to escape so the top won’t pop off.
- Pour the soup back into the soup pan. Adjust the seasoning based on yuur preference and serve into bowls. Garnish with the Crème Fraîche and mint leaves.
- You can keep the leftovers in an airtight container or the pot and store in the refrigerator for up to 3 days.