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Kale Soup in a bowl with crusty bread.
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4.93 from 26 votes

Kale Soup

A simple and delicious Kale Soup packed full of carrots, celery, onion and garlic.
Course Light Lunch, Starter
Cuisine British
Prep Time 8 minutes
Cook Time 30 minutes
Total Time 38 minutes
Servings 6
Author Camilla Hawkins

Equipment

  • 1 Chopping Board
  • 1 cook's knife
  • 1 Garlic crusher
  • 1 Measuring jug
  • 1 large pan
  • 1 Wooden spoon
  • 1 stick blender

Ingredients

  • 2 tbsp rapeseed oil
  • 1 large onion finely chopped
  • 2 celery sticks chopped
  • 4 medium/large carrots roughly chopped
  • 2 garlic cloves crushed
  • 200 g curly kale chopped
  • 900 ml vegetable stock (from 2 quality stock cubes)
  • freshly ground pepper

Optional garnish

  • dried chilli and garlic from a chilli and garlic grinder

Instructions

  • Heat the oil in a large pan over a medium heat.
  • Add the onion, carrot, celery and garlic and sweat under a lid for about 10 minutes until the onions are softened.
  • Mix in the kale and sweat under lid for about another 5 minutes, stirring once or twice until wilted.
  • Add the stock and pepper (I found there was no need to add salt as it's in the stock), bring to the boil and then simmer for 20 minutes.
  • Blend with a stick blender to desired consistency (it's nice if it still has some texture to it).
  • Taste and adjust seasoning if necessary.
  • Garnish with a few grinds of dried chilli and garlic (optional) and serve with crusty bread.

Video

Notes

If you don't have a stick blender, cool the soup slightly and use a jug blender. Then reheat before serving.
You can make this soup chunkier by blending less, I went a bit overboard with blending.