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Potato and Kale Soup
A creamy potato and kale soup flavoured with turmeric and black pepper.
Course
Soup
Cuisine
British
Prep Time
5
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
35
minutes
minutes
Servings
4
Calories
122
kcal
Author
Corina Blum
Ingredients
2
small onions
peeled and finely diced
2
cloves
garlic
crushed
½
teaspoon
turmeric
2
large potatoes
peeled and diced
900
ml
stock
I used Turkey stock
100
g
kale
approximately
⅛
teaspoon
Black pepper
¼
teaspoon
Salt
4
tablespoon
natural yoghurt
Metric
-
US Customary
Instructions
Sweat the onions in a little oil.
When the onions are soft after about five minutes add the crushed garlic. Stir in and then stir in the turmeric. Cook for about a minute.
Add the diced potatoes and stock. Bring to the boil then simmer for 10 minutes.
Add the kale and simmer for another 10 minutes or until the potatoes are soft and the kale is cooked.
Transfer to a blender and blend until smooth.
Return to the saucepan and season generously with black pepper and a little salt.
When serving put a tablespoon of yoghurt into the centre of each bowl and swirl it around a little
Notes
For extra flavour, add a little curry power along with the turmeric.
Nutritional information is approximate and a guideline only.
Nutrition
Calories:
122
kcal
|
Carbohydrates:
25
g
|
Protein:
5
g
|
Fat:
1
g
|
Cholesterol:
2
mg
|
Sodium:
1077
mg
|
Potassium:
673
mg
|
Fiber:
3
g
|
Sugar:
5
g
|
Vitamin A:
2995
IU
|
Vitamin C:
46.7
mg
|
Calcium:
109
mg
|
Iron:
4.1
mg