Kale and Potato Soup with Kale Crisps
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 35mins
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- Serves
- 4
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- Calories
- 183
This is a country soup deeply coloured and flavoured by kale, which is especially welcome in the winter months when it is in season. The crisps add texture and are a great way to utilise surplus kale that may be lurking in your fridge.
recipe updated Mar 6, 2024
Ingredients
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- Kale
- 1
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- Potato
- 450 g
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- Leek
- 150 g
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- Celery stalk
- 1
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- Kale
- 100 g
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- Canola oil
- 1 teaspoon
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- Salt
- ½ teaspoon
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- Fresh parsley
- 1 tablespoon
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- Fresh rosemary
- 1 sprig
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- Vegetable stock
- 750 g
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- Salt & pepper
- 1 pinch
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- Garlic clove
- 2
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- Double cream
- as needed
Tools
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Oven
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Parchment paper
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kCook Multi
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Kcook bowl
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Baking sheet - 18 x 13"
Step preview
- Fit thick slicing disc (5) to direct prep attachment
- Fit direct prep attachment to kCook Multi
- Pre-heat oven - 140°C
- Line a clean baking sheet with parchment paper
- Add kale to the baking sheet
- Drizzle with canola oil
- Sprinkle with salt
- Bake until crispy and let cool - 15 min, 140°C
- Fit max blade to kCook bowl
- Add fresh parsley, fresh rosemary and vegetable stock to the kCook bowl
- Fit kCook bowl to kCook Multi
- Season with salt & pepper
- Turn direct prep attachment to position 1
- Slice potato, leek and celery stalk into the kCook bowl with direct prep attachment
- Turn direct prep attachment to position 2
- Add garlic clove to the kCook bowl
- Attach lid to kCook bowl
- Cook with filler cap removed - 4 min, 100°C, speed 1
- Then add kale to the kCook bowl
- Cook with filler cap fitted - 16 min, 100°C, speed 1
- Blend with filler cap fitted - 2 min, speed 12
- Season to taste
- Serve
- Garnish with double cream to taste