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Recipe | Kale and Potato Soup

Published on April 11th 2020
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

  • 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
  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.

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