1 lb (450 g) potatoes, peeled and sliced
1 large onion, peeled and chopped
8 oz (225 g) kale, destalked and sliced
salt and freshly grounded black pepper
4 tbsp olive oil
1 large onion, peeled and chopped
8 oz (225 g) kale, destalked and sliced
salt and freshly grounded black pepper
4 tbsp olive oil
method
1. Place the sliced potatoes in a large saucepan and cover with cold water.
2. Bring to the boil and simmer until cooked.
3. Either liquidise the potatoes or pass all through a sieve.
4. Return to the saucepan and add sufficient water to make a thin liquid.
5. Bring back to the boil and add the chopped onion and sliced kale.
6. Season to taste, noting that the soup should be 'peppery
7. Allow to simmer for 15 minutes.
8. Serve in soup bowls and pour a tablespoon of olive oil on top of each serving.
2. Bring to the boil and simmer until cooked.
3. Either liquidise the potatoes or pass all through a sieve.
4. Return to the saucepan and add sufficient water to make a thin liquid.
5. Bring back to the boil and add the chopped onion and sliced kale.
6. Season to taste, noting that the soup should be 'peppery
7. Allow to simmer for 15 minutes.
8. Serve in soup bowls and pour a tablespoon of olive oil on top of each serving.
serving amount
serves 4
rate this recipe
6.6
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