Kale Soup vegetarian, a quick and vitamin-rich Soup

Name: Kale Soup vegetarian, a quick and vitamin-rich Soup
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2 Persons
Ingredients: kale 300 g; onion 1-2 pc; Soup vegetables 140 g; butter 1 tbs; white wine 70 ml; Vegetable broth 300 ml; Cream 100 ml; Salt 2 pinches; Pepper 1 pinch; Cayenne pepper 1 pinch; ground nutmeg 1 pinch; Potatoes 2 pc; Salt 3 pinches; red onion 2 pc; oliv oil 2 tbs; brown sugar 1 tbs; chili flakes 1 tsp

Kale soup basic recipe vegetarian — Vegetarian kale soup with potatoes and red onions

Picture of Thomas Sixt Chef and Food Photographer

from Thomas Sixt
Hi, I am a German Chef and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Cooking questions I answer you gladly at the end of the articles. Have fun and good luck!

Here you find my recipe Kale Soup vegetarian. My soup is a basic soup with many variations. Kale, also called brown cabbage in some German regions, is mainly served in Northern and Central Germany. There, the beautiful green cabbage usually ends up on the plate heavily overcooked with fatty meat and sausages. So far, the traditional way. I am a friend of the use of regional ingredients, which are prepared according to the modern spirit of the time. I do not want to deprive our cabbage of its vitamins and colour and prefer short cooking times. Optics and taste experience are suddenly sensational and let the vegetables shine in new splendor! Have fun cooking and combining! Bon appetit!

Kale soup with smoked eel and smoked foam — The kale soup with smoked eel, smoked foam and kale chips nicely on the plate

The kale soup with smoked eel, smoked foam and kale crisps I show you in another post! © Thomas Sixt Food Photographer

Table of Contents

Recipe
Print

1. Kale Soup, the Variants
2. Kale Soup, the Ingredients at a Glance
3. Kale Soup as Cream Soup
4. Recipe Kale Soup vegetarian
5. Calories and Nutritional Values
6. More delicious Soups Recipes

1. Kale Soup, the Variants

First the overview for this soup with ideas for variations and soup ingredients…

Variants for preparation	Basic supplement	Insert	Topping
With meat	chicken broth, white wine	chorizo or streaky bacon sautéed	leek rings
With fish	vegetable broth, white wine, cream	smoked eel or fresh cod	roasted garlic or chili peppers
Vegetarian	vegetable broth, white wine, cream	potatoes, beetroot	fried onions
Vegan	vegetable broth, soy cream	Jerusalem artichoke	chopped walnut, wholemeal bread croutons

Kale ready to cook — Kale lives up to its name and glows wonderfully green 🙂

Kale lives up to its name and shines wonderfully green 🙂

2. Kale Soup, the Ingredients at a Glance

For your basic soup as kale soup you definitely need:

Fresh kale washed, i.e. the stalk of the leaves removed
Soup vegetables cleaned and cut
Vegetable broth
Dry white wine
Cream or soy cream
Pepper, salt
Cayenne pepper
Grated nutmeg
Butter or rape oil

For the soup I use potatoes and onions.

Cut out the kale panicle — Place the cabbage leaves one by one on the board and cut out the panicle generously.

Place the cabbage leaves individually on the board and cut out the panicle generously.

3. Kale Soup as Cream Soup

The kale soup is a soup pureed with a hand blender. I will show you the preparation further down with many photos.

I don’t pass through this soup, so the valuable kale fibre is put on the table!

This basic soup is delicious in itself. To make the soup even more exciting, I have prepared a simple soup bowl and a matching decoration. The eye finally eats with!

Garnish for the soup, my variant:
- Potatoes peeled, diced and blanched
- Onions in strips, caramelized in the pan with sugar
Decoration:
- Radish seedlings
- Chili Flakes

Mix up the kale soup — Mix the kale soup with the hand blender and let it steep for another 10 minutes.

Mix the curly kale soup with a hand blender and let it stand for another 10 minutes. This way the whole taste comes out well!

4. Recipe Kale Soup vegetarian

Kale Soup vegetarian

A delicious green soup recipe. Step by step instructions and possible combinations for your personal soup highlight.

Servings 2 Persons

Calories 601

Total Time 35 Min.

Prepare kale soup vegetarian. With this article I will show you step by step in my recipe how a kale soup stays nice and green and how you can vary the soup ingredients. Good luck!

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Ingredients

Kale Soup
300	g	kale
1-2	pc	onion (I like to use shallots.)
140	g	Soup vegetables (carrot, celery, leek)
1	tbs	butter (or rape oil)
70	ml	white wine
300	ml	Vegetable broth
100	ml	Cream (or soy cream)
2	pinches	Salt
1	pinch	Pepper
1	pinch	Cayenne pepper
1	pinch	ground nutmeg
Garnish for the soup
2	pc	Potatoes (medium size!)
3	pinches	Salt
Topping
2	pc	red onion
2	tbs	oliv oil (or sunflower oil)
1	tbs	brown sugar
1	tsp	chili flakes

Instruction

Prepare the potatoes as an insert

Boiled potato cubes — Diced potatoes cooked on a colander.

Peel the potatoes and cut into 1 cm cubes. Blanch the potato cubes in salted water until firm to the bite, drain and prepare for later serving.

Prepare onions as topping

Red onion strips in the pan — Red two-stripes are caramelized in. Or pan with brown sugar

Cut 2 red onions into strips. Lightly fry them in a frying pan with oil. Sprinkle the onion strips in the pan with brown sugar and caramelise. Set aside for later serving.

Prepare curly kale soup

Vegetables as a soup — Diced root vegetables in the pot when preparing the soup and soup approach.

Peel the onion and cut into strips or cubes. Wash, peel and chop the soup vegetables evenly. Sauté the vegetables in the pot with the butter until colourless for 6-8 minutes. Then deglaze with white wine.

Place the washed kale leaves one by one on the board and cut out the panicle generously. Put some leaves aside for kale chips.

Add the kale to the vegetables — Add the kale to the saucepan with the soup apple set. Step picture Prepare kale soup.

Add remaining kale to the soup mixture and cook for 1 minute with lid.

Kale soup in the pot — Only cook the kale leaves with the lid on for a short time so that the green color remains.

The kale has now collapsed, add the stock and let the soup base simmer without a lid for about 10 minutes. This way the green colour of the kale is preserved.