Yesterday I noticed our fridge was starting to look a little bare, so I asked Paul to pick some vegetables up from the supermarket while he was out (for work).
Of course, being practical, he decided to buy two of everything I asked for so that he didn’t have to venture out again any time soon. I don’t blame him, the last time I went to the Supermarket I found it very unnerving with the queues, being careful not to get too close to people, worrying every time you hear a cough on the next aisle… it is best to go as little as possible.
It was a great idea, but I had no room in the fridge! I tried my best to re-organise the fridge and squeeze everything into the corners, but I could not fit in the second 360g bag of kale.
There was only one thing for it… kale soup! I made a large pan of creamy potato and kale soup for lunch using the full bag of kale.
Kale is the King of the green vegetables with so many vitamins and nutrients. Whilst it was cooking I was reading the pack – there is 110% recomended daily intake (RDI) of Vitamin C in 80 grams! 😱 we definitely got our Vitamin C today.
The boys love this soup. Toby looked a little worried when I initially told him ‘enjoy your frog soup’ 🐸 but I instantly realised that could backfire on me as the sound of that may make him not like it before he even tries it, so I reassured him straight away and told him it was a bad mum joke.
I always find something really satisfying about making a super-healthy meal and your children ask for more… it’s so good to know exactly what is in their food an they are getting so much goodness from it.
Creamy Potato and Kale Soup
- 2 tbsp extra virgin olive oil
- 1 medium onion sliced
- 1 medium carrot diced
- 6 medium white potatoes peeled and cubed
- 2 litres vegetable stock (we use Kallo)
- 360 grams kale roughly chopped
- 100 ml plant-based milk (we use Koko unsweetened)
- salt & black pepper to taste
- Heat the oil in a large pan and add the onion.
- Fry the onion and carrot for 3 minutes.
- Add the potatoes and fry for a further 2 minutes.
- Add the hot stock and simmer for 15 minutes until the potatoes are cooked.
- 2 minutes before the end of cooking, stir in the kale.
- Take the pan off the heat, stir in the milk and blend until smooth with a hand blender.
- Add the salt & black pepper.
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