This time of year all we seem to eat is soup. And the easier to make, the better: Our Potato Kale Soup comes together in 30 minutes and you can make a big batch to eat it all week. The recipe is inspired by the famous Portuguese Caldo Verde. For Caldo Verde you use Couve Galega, a Portuguese cabbage, which is cut into super fine strips and added to the blended potato soup. We made a lazy version of that, but if you are interested, try a more traditional recipe. It’s the definition of a simple, yet perfect meal.
For 4
1 onion 3 cloves of garlic 2 tbsp olive oil 400 g floury potatoes 250 g leafy greens or cabbage, such as dinosaur kale, kale, savoy cabbage or a mixture 1 bay leaf 1,5 l water juice of ½ lemon nutmeg salt and pepper
olive oil
mix of roasted seeds (we used a mixture of pumpkin seeds, sunflower seeds, soybeans and sesame seeds)
coriander seeds, coarsely crushed in a mortar
Dice the onion, finely slice the garlic cloves. Peel the potatoes and cut them into cubes. Remove the stem from the cabbage and cut into fine strips. Heat olive oil in a large pot and sauté onion and garlic until translucent. Add potato, cabbage and bay leaf and pour in water. Bring to a boil, then reduce heat and simmer for 15-20 minutes until potatoes and cabbage are tender. Puree the soup with a (hand-held) blender. Season to taste with salt, pepper, nutmeg and lemon juice. Pour into bowls and drizzle a little olive oil on top of each serving. Serve sprinkled with mixed seeds and coriander seeds.