Spanish kale potato soup recipe

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  • Yield: 2 Servings


  • ½ pound fresh kale or Swiss chard
  • 1 medium potato, peeled
  • 4 cups water
  • 1/8 cup full-bodied EVOO
  • Sea salt to taste
  • Freshly ground black pepper to taste
  • Pinch of nutmeg
  • 3 teaspoons spearmint leaves
How to Make It
  1. Wash kale and cut off stems.
  2. Twist leaves tightly in a circular fashion and slice into very thin shreds. Set aside.
  3. In a large soup pot, place potato, water, oil, salt, and pepper, and bring to a boil. Reduce heat to a simmer.
  4. Cover and cook slowly about 25 minutes or until potato is tender.
  5. Purée soup in food processor or blender.
  6. Return purée to soup pot and add kale strips, nutmeg, and spearmint.
  7. Cook about 15 minutes more or until kale is tender. Serve hot.

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