Potato and Kale Soup

A creamy potato and kale soup flavoured with turmeric and black pepper.

Course Soup

Cuisine British

Prep Time 5

Cook Time 30

Total Time 35

Servings

Calories 122kcal

Author Corina Blum

Ingredients

2 small onions peeled and finely diced
2 cloves garlic crushed
½ teaspoon turmeric
2 large potatoes peeled and diced
900 ml stock I used Turkey stock
100 g kale approximately
⅛ teaspoon Black pepper
¼ teaspoon Salt
4 tablespoon natural yoghurt

Metric - US Customary

Instructions

Sweat the onions in a little oil.
When the onions are soft after about five minutes add the crushed garlic. Stir in and then stir in the turmeric. Cook for about a minute.
Add the diced potatoes and stock. Bring to the boil then simmer for 10 minutes.
Add the kale and simmer for another 10 minutes or until the potatoes are soft and the kale is cooked.
Transfer to a blender and blend until smooth.
Return to the saucepan and season generously with black pepper and a little salt.
When serving put a tablespoon of yoghurt into the centre of each bowl and swirl it around a little

Notes

For extra flavour, add a little curry power along with the turmeric.

Nutritional information is approximate and a guideline only.

Nutrition

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