Kale, potato and paprika soup
Potatoes mashed into the broth to make it thick and creamy, with kale and smoked paprika. It is plain, warming food that uses things you probably already have.
- Time
- 35 min
- Serves
- 2
- Kind
- Soup
- Also
- Gluten-free
Made without gluten ingredients. If you avoid gluten strictly, check the labels on: vegetable stock cube.
Method
- Peel the potatoes and cut them into 2 cm chunks. Chop the onion and slice the garlic. Strip the kale leaves off the tough stalks and shred them finely.
- Warm the olive oil in a large pan over a medium heat. Cook the onion with a pinch of salt for 6 minutes, then add the garlic and smoked paprika for 1 minute.
- Add the potatoes along with the stock cube crumbled into 700 ml of boiling water. Simmer for 15 minutes, until the potatoes are very soft.
- Use a fork to mash about half the potatoes against the side of the pan, so the broth turns thick and creamy.
- Add the kale and simmer for 5 minutes, until tender but still green.
- Squeeze in the lemon juice, season well with salt and pepper, and ladle into warm bowls.
Tip Crush the potatoes against the pan rather than blending them. It thickens the soup and keeps some chunky texture, and it avoids a gluey result.
Per portion
| Energy | 259 kcal |
| Protein | 7 g |
| Carbohydrate | 35 g |
| of which sugars | 7 g |
| Fat | 9 g |
| of which saturates | 2 g |
| Fibre | 7 g |
| Salt | 2.2 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- potatoes300 g
- kale150 g
- onion1
- garlic3 cloves
- smoked paprika1 tsp
- vegetable stock cube1
- olive oil1 tbsp
- lemon½
