Kale & Potato Soup + Crispy Kale Topping (inspired by @80twenty)

 Another #SoupySunday 😀 with my new weekly soup routine 😀 today I recreated a KALE & POTATO SOUP topped with some CRISPY KALE 😀 inspired by Kris from @80twenty 😀 it’s a super “kale” recipe and incredibly tasty! A green and beautiful soup with seasonal and regional veg 😀 Kale is such an amazing vegtable and there’s a lot you can prepare using Kale 😀 so, buy some kale and cook soup! 😉 

The sun is shining so beautiful and bright today and it’s impossible to be unhappy:D Viennese people- get outside and enjoy the sun:D 

2 serves

  

You need : 

  • 1 tbs olive oil
  • 2 cloves of garlic, thinly sliced
  • 1-2 potatoes, cut in half and thinly sliced
  • 2 tbs fresh dill + another 1/4 cup, finely chopped
  • A few springs of (lemon) thyme
  • 3/4 cup (frozen) peas
  • 1 tsp salt to taste
  • 4 cups water (enough to cover everything)
  • 6 kale leaves, stems removed and the leaves thinly sliced
  • 2 tbs fresh parsley, finely chopped (Optional)
  • 1 tbs white wine vinegar (Optional)
  • Pepper, spices and herbs to season and taste
  • Topping : natural, unsweetened soy or coconut yogurt or Cashew Sour Cream to serve

In a large pot, heat the olive oil over medium low heat. Toss in the garlic and cook for about a minute before you add in the sliced potatoes and cook for a couple of minutes until you feel they begin to stick to the pan. Then, add in 2 tbs of chopped dill and stir to combine. Add in the thyme, peas and salt, and cover with water. Bring to a boil, lower the heat to medium and let it simmer, uncovered, for about 5-8 minutes, or until potatoes are soft and tender. Next, it´s time to add kale leaves and simmer for another 2 minutes the until the kale is tender, but still vibrantly green in color. Transfer the soup to a blender (or use a stick blender) along with the remaining dill and spices (+ the parsley and white wine vinegar if using) and blend until as smooth as desired. Pour the soup back into the pot and heat again if needed. Season and taste as you like, if necessary.

  
Serve with a drizzle of yogurt or cashew sour cream and some CRISPY KALE (recipe below) 😀

Crispy Kale :

  • 4-6 kale leaves
  • 1 tsp olive oil
  • 1/2 tsp white wine or balsamic vinegar
  • Sprinkle of salt, as needed and desired (I don´t use salt ;))
  • Spices of choice (Optional)

 
Preheat the oven to 180°C. Pull the stems off of the kale and thinly slice the kale leaves. Toss them with the olive oil, vinegar, salt and/or spices, and spread the leaves evenly over a baking sheet (make sure they don’t overlap). Roast in the oven for about 5 minutes, or until crispy.

LINK : http://www.80twenty.ca/2015/vibrant-kale-and-potato-soup-with-salt-and-vinegar-crispy-kale/

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