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Potato & Kale Soup

March 18, 2014

No Microwave

My mother and I had to work out a meal plan because we had to travel  somewhere for a night to a place that had no microwave and only a stove.  I suggested soup as we were both a bit under the weather and soup can be easily re heated.  The April showers are upon us and although the sun is peeking through the clouds it is important to think of meals that are more associated with winter instead of summer.  This is a very strange season in terms of cooking for the family because on the one hand it is warmer, but on the other hand there is still that cold chill in the air.  Soup is extremely versatile.  You can make it heavier or lighter depending on the weather and it is comfort food/ feel good food.  It is not a good idea to enter a new season feeling sad, sick or lethargic.  Soup is a very good food which can help to prevent such feelings.

This recipe was adapted from The Soup Book (Dorling Kindersley Limited, 2009).

Unfortunately due to technical issues I was unable to provide a picture.  Imagine a creamy green colour with soft potatoes floating on the surface.

Ingredients:

1, tbsp sunflower oil, 450g potatoes (peeled and sliced), 4 garlic cloves (peeled and sliced), 1 small onion (peeled and chopped), 220ml vegetable stock, 225g curly kale (remove the stalks), red pepper (de seeded sliced), salt and pepper.

Method:

1. Heat the oil in a large saucepan over a medium heat.
2. Add the potatoes, garlic, onion and pepper.
3. Fry for about 7 minutes and then add the stock.
4. Add the kale.
5. Bring to the boil.
6. Leave to simmer for 25 – 30 minutes on a low heat.
7. Remove from the heat and blend using a hand blender.

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From → Main Meals, Soups

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