Kale and Spring Onion Soup
It's a good soup to make when you don't fancy over doing it on the cooking and flavours. Yesterday I boiled a pork shank, and to avoid throwing it away as it'd make good stock I used it here as a stock base. I also added some mushrooms which needed using up. Though I do think that this soup would benefit from being made with a sweeter tasting cabbage, such as a white cabbage perhaps as the kale for one was a little tough and left a slight bitter after taste.
Kale and Spring Onion Soup
It's a good soup to make when you don't fancy over doing it on the cooking and flavours. Yesterday I boiled a pork shank, and to avoid throwing it away as it'd make good stock I used it here as a stock base. I also added some mushrooms which needed using up. Though I do think that this soup would benefit from being made with a sweeter tasting cabbage, such as a white cabbage perhaps as the kale for one was a little tough and left a slight bitter after taste.
Open in Cookpad AppSteps
- 1
In a pot add, the potatoes, paste, onion, stock cube and water (approximately 2-4 cups of water), olive oil and salt and bring to the boil.
- 2
When the vegetables are cooked remove from the heat and let it cool slightly.
- 3
In a food processor or using a hand blender, reduce the vegetables to a fine cream.
- 4
Return to the heat and add the kale and spring onions and cook until the kale and spring onion are cooked. Approximately 10-15 minutes cooking time.
- 5
Remove from the heat add a drizzle of olive oil and let it cool.
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