Fresh kale soup
By Nick Nairn
Ingredients
| Quantity | Item |
|---|---|
| 1 | Small onion |
| 2 | Cloves of garlic |
| Sprig | Thyme |
| 1 | Medium-size potato |
| 1 litre | Chicken stock |
| 300g | Fresh kale |
| Splash | Olive oil |
| Enough to season | Salt & pepper |
Method
First thing to do is dice the onion and chop the garlic. Then heat a large pot and add the olive oil. Add the onion and allow to fry for 3-4 minutes until they are just starting to soften but without any colour. Add the garlic and thyme and leave to cook for another couple of minutes while you peel and dice the potato.
Pour in the chicken stock and add the diced potatoes and bring to the boil slowly. Leave to simmer for about 10 minutes or until the potatoes are all cooked and starting to break up. Then add the kale and cook for another 4 minutes.
Using a jug blender or a stick blender blend the soup for a good few minutes until everything is well blitzed and smooth. Return to the heat and taste. Season with a little salt and pepper only if it needs it.
This is a great soup and can be made the day before and stored in the fridge.
