Summary

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

Print Recipe Pin Recipe

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.