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Kale Soup

by Editorial Staff

Summary

Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Soup
Cuisine European
Servings (Default: 4)

Ingredients

For the soup:

  • 1 medium onion (s)
  • 50 g celery
  • 40 g butter or mararine
  • 120 g kale, cleaned, 200 uncleaned
  • 200 g potato (s)
  • 600 ml vegetable stock
  • nutmeg
  • 0.5 teaspoon ½ mustard seeds
  • 100 ml heavy cream or soy cream
  • 1 tablespoon walnut oil, roasted

For the croutons:

  • 2 slices whole grain bread
  • 10 g butter or mararine
Kale Soup
Kale Soup
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Instructions

  1. Sweat the onions and celery in butter or margarine. Chop the kale and add it. Add the potatoes, broth, nutmeg and mustard seeds and cook for 20 minutes. Finally add some heavy cream or soy cream and walnut oil.
  2. In the meantime, toast the whole grain croutons in a pan with a little butter or margarine.
  3. Puree the soup finely and serve with roasted wholemeal croutons and a little whipped cream or soy cream.
Editorial Staff

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.

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