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Kale Potato Soup with Garlic and Smoked Hickory Salts

Ingredients and Method

Nothing is quite as comforting as a hearty bowl of warm soup. This kale potato soup is absolutely delicious, only takes one pot to cook in, and is also vegan!

This recipe was created by the lovely I Spy Plum Pie and features our roasted garlic and smoked hickory salts. Enjoy!

Ingredients

  • 1 small onion
  • 2 large carrots
  • 3 stalks celery
  • Olive oil
  • 4-5 cloves garlic
  • 2tbs tomato paste
  • 2 litres vegetable stock
  • 1kg potatoes
  • 1 bunch kale
  • 2 cans butter beans
  • 2tbs balsamic vinegar
  • Salt and pepper
  • Flat leaf parsley

Method

  1. Finely dice the onion and dice the carrots and celery
  2. Heat some oil in a heavy bottomed, large saucepan and add the onion, carrot and celery with a pinch of salt. Cook for 10 minutes, stirring occasionally until softened.
  3. Mince the garlic and add to the pan with the tomato paste and cook for 1-2 minutes
  4. Add the vegetable stock and bring to the boil
  5. Dice the potato and add to the saucepan, stirring to combine ingredients then cover and simmer for 10-15 minutes, until the potato is cooked through
  6. Remove the kale from the stems and tear into pieces. Add to the pan along with the drained butter beans and cook, uncovered for 10 minutes.
  7. Remove from the heat and stir through balsamic vinegar, then season with salt and pepper
  8. Roughly chop the parsley and sprinkle on top to serve