Copper Quay · Starters

Potato & Kale Soup

Name: Potato & Kale Soup
Total time: 45 min
Yield: 4 servings
Ingredients: 450 g Potatoes; 120 g Kale; 150 g Onion; 2 cloves Garlic; 900 ml Vegetable stock; 2 tbsp Olive oil; 0.25 tsp Salt; 0.25 tsp Black pepper

A soft potato-and-onion base with fine ribbons of kale and a little olive oil. This vegetable-only bowl makes a gentle start to supper.

45 minutes · Easy · 4 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Potatoes450 g
Kale120 g
Onion150 g
Garlic2 cloves
Vegetable stock900 ml
Olive oil2 tbsp
Salt0.25 tsp
Black pepper0.25 tsp

Quantities describe recipe usage, not package sizes.

Allergen notes

Check vegetable stock labels for celery, wheat and other allergens.

Method

Prepare the vegetables

Wash the vegetables. Peel the potatoes and cut into 2 cm cubes. Dice the onion and mince the garlic. Strip the kale leaves from the tough stems, stack the leaves and slice into very fine ribbons. The kale weight is leaves only.

Build the potato base

Warm 1.5 tbsp oil in a saucepan over medium-low heat. Cook the onion for 7–8 minutes, stirring, until soft but not browned. Add the garlic for 30 seconds, then the potatoes and stock. Bring to a simmer, cover loosely and cook for 15–18 minutes, until the potatoes break easily under a fork.

Mash and add the greens

Take the pan off the heat and mash the potatoes directly into the broth with a potato masher. Leave some small pieces for texture. Return to a gentle simmer, stir in the kale and cook uncovered for 6–8 minutes, until tender. Add the salt and pepper.

Serve warm

Divide among four starter bowls and drizzle with the remaining 0.5 tbsp oil. The soup should pour slowly from a ladle rather than stand in a mound. Refrigerate leftovers promptly in shallow containers and reheat until steaming throughout.

Thin kale ribbons soften quickly without needing a long simmer. Use vegetable stock without meat ingredients to keep this soup vegan.

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