Kale soup with chickpeas
A bright green, smooth soup of kale and potato with fennel seeds, lemon and a hint of nutmeg; half the chickpeas are blended in and the rest stay whole. Eat with wholemeal bread. The soup is often finished with cream and served with halved eggs, and frozen spinach works in place of the kale.
- 30 minTime
- 15 minHands-on
- 4Portions
- ≈ 24 krper portion
- 490kcal per portion
Ingredients for 4 portions
- 1Yellow onion
- 2 clovesGarlic
- 300 gPotato, floury
- 1 tspFennel seeds
- 1 tbspRapeseed oil
- ≈ 1 lWater
- 2 cubesVegetable stock, cubes
- 400 gKale, frozen, chopped
- 450 gChickpeas, 2 tins, rinsed
- 1Lemon, zest and juice
- 1 mlNutmeg, grated
- to tasteSalt
- to tasteBlack pepper
On the side
- 8 slicesBread, slices of wholemeal bread
Method
- Peel and chop the onion and garlic. Peel the potatoes and cut them into small cubes of about 1 cm. Lightly crush the fennel seeds.
- Fry the onion, garlic, potato and fennel seeds in the oil in a large saucepan for 2–3 minutes. Pour in the water, crumble in the stock cubes and bring to the boil.
- Simmer the soup under a lid for about 10 minutes, until the potato is soft.
- Add the frozen kale and half the chickpeas and simmer for about 5 minutes.
- Blend the soup smooth with a stick blender. Stir in the rest of the chickpeas, the lemon zest and juice and the nutmeg, heat through and season with salt and pepper.
- Serve the soup with the bread.
The cost is estimated from Swedish grocery prices.
