Danish Green Kale Soup Slow Cooker Food

DANISH GREEN KALE SOUP, SLOW COOKER

Steps:

• In a 5- to 6-quart slow cooker combine ham broth, ham, potatoes, carrots, leeks, celery, garlic, pepper, and nutmeg.
• Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
• Gradually stir in oatmeal.
• Stir in kale and thyme.
• If on low-heat setting, turn to high-heat setting, cover and cook for 30 minutes more.

BROCCOLI AND KALE GREEN SOUP

Steps:

• Put the oil in a deep pan, add the garlic, ginger, coriander, turmeric and salt, fry on a medium heat for 2 mins, then add 3 tbsp water to give a bit more moisture to the spices.
• Add the courgettes, making sure you mix well to coat the slices in all the spices, and continue cooking for 3 mins. Add 400ml stock and leave to simmer for 3 mins.
• Add the broccoli, kale and lime juice with the rest of the stock. Leave to cook again for another 3-4 mins until all the vegetables are soft.
• Take off the heat and add the chopped parsley. Pour everything into a blender and blend on high speed until smooth. It will be a beautiful green with bits of dark speckled through (which is the kale). Garnish with lime zest and parsley.

GREEN KALE SOUP (GRøNKAALSSUPPE)

Steps:

• Cover meat and beef bone with water; bring to a boil and cook on low for 60 - 90 minutes. Skim as necessary.
• Add leeks or onions, salt, and celery and parsley tied together in a swag.
• When meat is tender, remove to a platter.
• Strain broth; return to kettle and add barley, diced potatoes, and carrots.
• Cook until vegetables are almost tender.
• Add kale about 20 minutes before other vegetables are fully cooked.
• Serve hot with warm, crusty bread.

GREEN KALE SOUP

Steps:

• Combine the greens, onions and water in a large soup pot. Bring to boil and cook 10 minutes.
• Strain the liquid and set aside. Transfer the vegetables to a food processor or blender. Process until the leaves are chopped, but not pureed, adding flour and some of the strained liquid, as needed, to keep the mixture fluid.
• Return the mixture to the pot, along with the rest of the strained liquid. Add chicken broth. Heat to boiling and whisk in salt, ginger and pepper. Stir in the cream.
• Garnish with chopped hard boiled egg and chives. Serve hot.

PORTUGUESE SAUSAGE AND KALE SOUP IN THE SLOW COOKER

Steps:

• Turn a slow cooker to Low and add chicken broth.
• Heat olive oil in a pan over medium-high heat. Saute onion and garlic in the hot oil until light brown, 5 to 7 minutes. Transfer to the slow cooker. Add kale, bell pepper, linguica slices, and potatoes to the slow cooker. Pour in beans and tomatoes. Add garlic powder, paprika, salt, and pepper. Stir and cover.
• Let cook on Low heat, stirring every 4 hours or so, until potatoes and kale are soft and sausage is cooked through, about 12 hours.