YOU’LL NEED
The main ingredients you’ll need to make this recipe:
Kale: I used Cavolo Nero, but if you can’t get it feel free to use curly or Dinosaur kale instead.
Potato: cooking potatoes, for example Jersey Royals or Yukon Gold.
Oil: I used extra virgin olive oil.
Garlic gloves: garlic powder or paste is fine instead.
Onion: either red or white.
Vegetable stock: it adds a depth of flavours to the soup.
IDEAS & TIPS
Let’s see a few everyday tips:
*Make a big batch: like most soups, this one also offers a great opportunity to double or triple with ease. Make a big batch and freeze some for later for speedy midweek meal.
*Make it thicker: blend the soup until smooth.
*Add garnishes: there are many possibilities to finish the soup, see some ideas below.
SERVE THIS SOUP WITH
This soup is tasty by itself, but if you wish, there are a lot of possibilities to finish it with either of the following or combining some of them:
*add a dollop of vegan yogurt
*fresh bread of your choice
*roasted onion flakes
*toasted almonds
*garlic bread
*chili flakes
*croutons
*pretzels
*panini
WHY YOU’LL LOVE THIS RECIPE
You’ll love this recipe because:
✅Rich in antioxidants, minerals & vitamins
✅Only 6 ingredients
✅Budget-friendly
✅Easy to make
✅Satisfying
✅Freezable
✅Delicious
✅Healthy
✅Vegan
✅Quick
MORE DELICIOUS RECIPES
Check Out These Delicious Soup Recipes:
CAVOLO NERO and POTATO SOUP
(vegan, gluten, wheat and refined sugar free)
Preparation time: 5 minutes
Cooking time: 15-20 minutes
Total time: 20-25 minutes
Serves: 2
Ingredients
*200 g cavolo nero/kale
*2 medium sized potato
*1 tablespoon olive oil
*500ml GF vegetable stock
*2 garlic cloves
*1 red/white onion
*salt & pepper to taste
Method
1. Dice onion, mince the garlic. Cut the Cavolo nero leaves coarsely and rinse well under running water. Peel and dice potatoes.
2. In a large pan, sauté the onion on medium heat for a few minutes, until translucent, stirring constantly. Add garlic for another 1-2 minutes. (Take care not to burn the garlic, or it will taste bitter.)
3. Add the vegetable stock and potatoes, season. Once boiling, reduce heat and simmer for about 15 minutes, or until everything is cooked. Stir occasionally.
4. Serve & enjoy! 😊
Notes
*To Store: once cooled, store in the fridge for up to 2-3 days.
*To Freeze: it can be frozen for up to 3 months.
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