Choose a country to see content specific to your location

Skip to main content

Recipe | Kale and Potato Soup

SomersetWestVillageGarden1
Published on April 11th 2020
7
A close up of a flower
Kale is a true nutritional powerhouse and often called the King of healthy greens. With colder weather on its way and kale being a very easy crop to grow - we thought this recipe might come in handy!

Cavolo Nero

Brassica oleracea (Acephala Group) 'Bumpy-Leaf Kale'

Kale and Potato Soup with Sage and Coriander

INGREDIENTS
  • 2 cups Kale leaves, finely chopped
  • 2 large Potatoes, peeled and diced
  • 1 medium Onion, sliced
  • 1 medium Leek, sliced
  • 1 T ground Coriander
  • 6 large Sage leaves
  • Coarse salt and black pepper
  • 725ml Stock
  • 60ml Greek yoghurt
  • 1T Oil or butter for frying
  • A few coriander or parsley leaves
METHOD
  1. Sauté the onion and leek in oil or butter
  2. Add the chopped kale and potatoes, sage and ground coriander and heat gently
  3. Slowly add the stock and cook until all is soft and tender
  4. Add salt and pepper to taste
  5. Leave to cool slightly, then blend partially
  6. Add yoghurt and blend until smooth
Serve hot or chilled and garnish with a sprig of parsley or coriander.

To find out more about Somerset West Village Garden check out their profile below!

Love gardens? Sign up for Candide’s Almanac!

A weekly edit of freshly picked gardening tips, travel guides, and the best botanical days out happening near you. Unsubscribe at any time.

fern-illustration

Company

About usCareersPrivacy policy

Candide is your guide to visiting UK public gardens. Find the best gardens, buy tickets and enter with just your phone. Download the app for offline tickets, community access and more.

Terms & ConditionsCode of Conduct

© 2022 Candide

Made in Bristol