I have been planning to try kale for ages but for some reason never got a chance until today. It tasted more or less like I expected, similar to cabbage and broccoli but more leafy… with hard edges and surprisingly sweet taste. I knew my kids would refuse to eat kale raw so I added it to the soup, towards the end of cooking, just to soften the leaves a bit.
This is dairy-free, gluten-free recipe that can be turn into vegetarian or even vegan one by omitting the chicken that is optional anyway and using olive oil instead of the butter.
- 1.5 kg of potatoes (peeled and cut into coarse chunks)
- 500 g carrots (peeled and cut into coarse chunks)
- couple of handfuls of chopped curly kale / about 200 g
- about 4 l of boiling water
- 2 tbs of butter or olive oil (for dairy free vegan version)
- 4 – 5 chicken breast / about 500 g (halved or quartered) – optional
- 6 Maggi cubes or some other vegetable cubes – optional
- large onion (halved or quartered)
- 2 tbs dried marjoram
- 1 tbs garlic powder
- sea salt (to taste)
- chilli flakes (to taste) – optional
- home grown spring onion greens or some chive (chopped) – optional
6 l pressure cooker or large pot
- If you are using pressure cooker – place potatoes, carrots, boiling water, butter / oil, cubes, onion, marjoram, garlic in a pressure cooker, cover with the lid and heat until it is hot enough to close. Cook for about 7 – 8 minutes (30 – 40 minutes using regular pot).
- Remove from fire, open the pressure cooker, season the soup with salt to taste.
- Place back on the fire but do not cover, add kale and cook for minute or two longer, only until leaves are witted a bit.
- Share to the bowls, optionally sprinkle with some chilli flakes and / or spring onions.
Makes 6 – 8 servings.
Kale should be added towards the end of cooking or during reheating if you are making the soup in advance.
I used frozen chicken breasts in this recipe which were a bit under £2 per 500 g in Asda and already chopped Kale that was on sale.