in Germany, Soup Recipes

Kale and potato pot

updated

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Ingredients for 4 servings:

  • 750 g kale, frozen
  • 500 g potatoes
  • 2 carrots
  • 50 g margarine
  • 1 large onion(s)
  • 1 garlic clove(s)
  • 1 liter vegetable broth
  • salt and pepper
  • Thyme
  • 2 tbsp parsley, chopped

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

WW – suitable

Peel and dice the potatoes and carrots. Thaw the kale. Chop the onion and garlic and fry in the margarine until translucent. Add the carrots, potatoes, and kale and fry for a few minutes. Season with salt, pepper, and thyme and add the vegetable stock. Simmer for about 1 hour. Garnish with the parsley and serve. A great stew for cold days. 3 servings per serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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