Kale Soup

Kale is growing well in the garden at present and provides a warm lunch served with a bread bap.
1 onion, chopped
1 Tblsp oil
4 cloves garlic, chopped
1 carrot, cubed
4 sticks of celery, chopped
1 medium sweet potato, peeled and diced
3 cups of kale, washed and chopped
750 ml vegetable stock
2 tsp or a handful of fresh sage
2 tsp or a handful of thyme
salt and pepper to taste
4 sprigs of parsley to garnish
4 bread baps to serve
In a large pan heat the oil and fry the onion for 5 minutes until golden.
Add the garlic and fry for a minute.
Add the vegetable stock and bring to the boil.
Add the carrots and celery and simmer for 5 minutes.
Add the potatoes and cook for 15 minutes.
Add the kale and remaining ingredients and simmer for 5 minutes.
Serves 4 people.
Serve garnished with parsley and with a warm bread bap.

About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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1 Response to Kale Soup

  1. Yum!! This looks like a great recipe! Thanks for sharing!

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