Kale soup with marjoram

Ingredients for 2 servings:

• 300 g potatoes
• 100 g kale, raw or from the jar
• 1 tsp marjoram, shredded
• 1 pinch(s) of turmeric
• 1 tsp butter
• Water as needed

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Wash the kale and remove the ribs (sometimes it’s already ribbed, in which case you should sort through it and pick out any rotten parts; kale on the stem won’t rot as quickly…). Peel and chop the potatoes. Add salt to taste and cook for about 25-30 minutes. If the kale is coarse, pre-cook it for 20 minutes, as it needs to be nice and soft when the soup is ready – large kale might not make it. The amount of water depends on the size of the pot; there should be about 4 cm of water in the pot, and if it seems too little, add more during cooking. When the soup is tender, add 1 teaspoon of marjoram and butter, and a little (!) of turmeric (the turmeric only gives the soup its special color; it shouldn’t be overpowering – but the color alone makes the soup much more appetizing). Stir the soup vigorously; this will disrupt the leaf structure of the kale somewhat, making the whole thing look more like soup than cow feed. Do not let it boil any longer! Notes: The amount of water and the ratio of potatoes to kale really depend on personal preference and taste, rather than the recipe itself… And the amount of kale is difficult to estimate because it shrinks so much. Of course, you can add meat or sausage, but I find that ruins the delicate flavor. Everyone can eat it the way they like best. Meat substitutes are superfluous.