Green is “in” in many ways, especially in combination with a healthy nutrition. Many recipes these days feature kale as a “wunder” ingredient. Kale has many green friends. Salad, broccoli, cucumber, spinach, brussels sprouts, you name them. I have to admit that the first time I read about kale was in the States and then I re-discovered it in Northern Germany this fall where kale is a regional vegetable, eaten with potatoes and smoked sausage. Kale has quite a distinct smell and taste but I have to say that I am fully convinced. It’s a great alternative to spinach and probably just a matter of eating it once or twice, and you will like it.
This weekend I decided to go for a very easy and quick recipe: A kale soup made with potatoes, onion and carrots. A real vegetarian treat :)
Don’t be scared by the colour, it’s not to be confused with baby food. This is something good for you!
500 g kale leaves
300 g potatoes
2 garlic cloves
1 liter veggie broth (ready to use broth or 2 cubes dissolved in cooking water)
1/2 cup creme fraiche, sour cream or Schmand
salt, pepper, nutmeg, spicy paprika powder
1) Rinse the kale leaves and cut out the stem in the middle. Chop up the leaves into small squares.
2) Peel the carrots, the potatoes, the onion and the garlic. Cut everything into small cubes.
2) Blanch the kale leaves in salted water, i.e. throw them into boiling water for 3-5 min and then rinse the leaves under ice cold water. That way the keep their color and form.
3) In a large pot or pan, first sauté the onion and the garlic. Then add the carrots, potatoes and kale leaves and sauté for a few more minutes.
4) Top up with 1 liter of veggie broth and let cook for about 20-30 min at medium heat until the veggies are cooked.
5) Season to taste with salt, pepper, ground nutmeg and a small pinch of spicy paprika powder.
6) Finally, puree with a blender (I used a hand mixer, a smoothie blender should work as well)
7) For a creamier taste, add about 1/2 cup of creme fraiche, sour cream or Schmand as we call it in Germany.