Kale soup


  • Handful of kale
  • Bunch of fresh parsley
  • 50ml (1.7 fl oz) double cream
  • Olive oil for frying
  • Bread cube for croutons
  • ¼ head celery
  • 2 carrots
  •  1 onion 
  • 3 leeks
  • 2 new potatoes 
  • 1L potassium broth (p40)



Wash, trim and peel the celery, carrots, onion, leeks and potatoes, then put in a saucepan. Cover with the broth and bring to the boil. Simmer for 40 minutes.  Take off the heat and leave to stand.  Transfer all the vegetables and about half the liquid into a smaller saucepan, ensuring that you have roughly equal vegetables and liquid. Add the majority of the kale, trimmed, and bring back to a simmer for 4 minutes. Chop the parsley and add, then liquidize in a blender or food processor, then stir in the cream.  In a frying pan, warm some olive oil and fry a few bread cubes to float on top of the soup. Using the same oil, fry off a couple of kale florets so they are crisp too, and use to garnish.


Preparation time: 20 mins

Serves: 4

Nutrition: n/a



Best served with a crusty roll