Kale Soup

Ingredients

• 45–60 ml (3–4 tablespoons)butter, for frying
• 1onion, chopped
• A good pinch (about 2 teaspoons)salt
• 1 headgarlic, peeled and separated into cloves
• 1–2carrots, chopped
• 2Yukon Gold or other creamy potatoes
• About 2.8–3.8 litres (3–4 quarts)water or homemade vegetable stock
• 1 bunchkale or chard
• ½ or ¼cabbage (red or green)
• 1 small bunchparsley, stems reserved for stock and chopped
• About ½ teaspoonfreshly ground pepper

Instructions

1. 1

   Melt the butter

   Melt a generous amount of butter in a pan.

2. 2

   Cook the aromatics

   Add the onion and garlic and sauté for about 20 minutes.

3. 3

   Add vegetables

   When the garlic is soft, mash the whole cloves with a fork. If using chard, add its stems, followed by the carrots, and sauté for another 10 minutes. Add the potatoes and pour in enough water or homemade vegetable stock to cover.

4. 4

   Simmer until tender

   Simmer gently for about 10 minutes, until the potatoes and carrots are ready to eat.

5. 5

   Add the greens

   Add all the greens, then switch off the stove.

6. 6

   Season the soup

   If the soup is thicker than you like, add more water or stock. Adjust the salt and grind in pepper to taste.

What is kale soup?

Kale soup is a broad, homely style of vegetable soup rather than one dish with a single origin or fixed recipe. This version builds its base from onion, garlic, potatoes and carrots, then finishes with leafy greens and cabbage.

Butter gives the broth a fuller flavour, while the potatoes help make it satisfying. Adding the greens after the simmer keeps them from cooking for longer than necessary.

Nutrition and macros by portion

The nutrition label shows one serving as written: 80 calories, 2g protein, 11g carbs, 4g fat.

The potatoes provide most of the carbohydrate, while butter supplies much of the fat; the vegetables contribute fibre and smaller amounts of protein. For a more balanced plate, serve a bowl with a protein-rich side such as beans or eggs.

Build the flavour base

Butter and onion: Melt the butter and let the onion cook gently with the garlic. The recipe allows about 20 minutes for this stage, so avoid rushing it over high heat.

Garlic: Keep the cloves whole while they soften, then mash them with a fork. This spreads their flavour through the soup without needing to mince them first.

Choose and prepare the vegetables

Potatoes and carrots: Yukon Gold or another creamy potato suits the soft, hearty texture of the soup. Chop the carrots so they can become tender in the short simmer.

Leafy greens: Use kale or chard, and add chard stems before the carrots as directed. The cabbage can be red or green; red cabbage gives the soup a more colourful appearance.

Watch the simmer

Gentle heat: Once the potatoes and carrots are covered with water or stock, simmer gently for about 10 minutes. Check that both vegetables are ready to eat before moving on.

Liquid level: The recipe gives a broad range of 2.8–3.8 litres of liquid. Start with enough to cover the vegetables, then thin the soup with extra water or stock if needed.

Finish with the greens

Late addition: Add the kale or chard and cabbage at the end, then switch off the stove. The residual heat warms the greens without subjecting them to the full simmer.

Seasoning: Taste the broth before adding more salt, particularly if you used stock. Finish with freshly ground pepper to taste.

Serving ideas

Serve the soup hot as a light meal or as a first course. Bread makes a simple accompaniment, while a sandwich or another protein-rich side can make it more substantial.

The parsley stems are listed as reserved for stock, so they can be used when making homemade vegetable stock for the soup.

Recipe notes & tips

• Keep the onion and garlic over moderate heat during their long sauté so they soften without catching.
• Mash the garlic only once the cloves are soft enough to crush easily with a fork.
• Cut the potatoes and carrots into similar-sized pieces so they become tender at a similar pace.
• Add the greens only after the root vegetables are ready, then turn off the heat as directed.
• Thin the soup gradually with water or stock until it reaches the consistency you prefer.
• Taste before adding extra salt, especially when using vegetable stock.

Variations

• Use chard: Add its stems before the carrots, as in the method.
• Choose red cabbage: Use it in place of green cabbage for a more colourful soup.
• Use vegetable stock: Replace the water with homemade stock for a fuller broth.
• Adjust the texture: Add extra water or stock at the end for a thinner soup.
• Change the greens: Use kale or chard, according to what you have.

Common mistakes to avoid

• Skipping the garlic mash: Wait until the cloves are soft, then mash them so they disperse through the soup.
• Boiling hard: Keep the soup at a gentle simmer while the potatoes and carrots cook.
• Adding greens too early: Stir them in at the end and switch off the stove to avoid overcooking them.
• Adding all the liquid without checking: Begin with enough to cover the vegetables and thin the soup as needed.
• Oversalting: Taste the broth before adjusting, particularly if the stock is already seasoned.

How to store

Cool leftovers promptly and store them in a covered container in the fridge for up to 3 days. Reheat gently in a saucepan until hot throughout, adding a splash of water or stock if the soup has thickened.

Frequently asked questions