SAUSAGE, POTATO AND KALE SOUP
Provided by Ree Drummond : Food Network
Time 1h
Yield 12 servings
Number Of Ingredients 11
Steps:
- Bring a medium pot of water to a boil. Add the potatoes and boil until they're just starting to soften, then drain and set aside.
- In a large pot, crumble and brown the Italian sausage with the onions over medium heat, about 5 minutes. Drain as much of the fat as you can (blotting the surface with paper towels helps). Add the chicken broth, milk, half-and-half, oregano and red pepper flakes to the pot with the sausage and onions, bring to a simmer and simmer for 30 minutes. Give it a taste and adjust the seasoning as needed with salt, pepper and more red pepper flakes if needed.
- Add the potatoes and a splash of heavy cream for richness, then stir in the kale. Cover and simmer for an additional 10 minutes, then serve.
LEEK, KALE & POTATO SOUP TOPPED WITH SHOESTRING FRIES
Make our healthy leek, kale and potato soup for an easy vegetarian lunch or supper. Top with shoestring fries for a bit of crunch
Provided by Sophie Godwin - Cookery writer
Categories Lunch, Supper
Time 45m
Number Of Ingredients 8
Steps:
- Heat oven to 220C/200C fan/ gas 7 and line a baking tray with parchment. Cut the whole potato into matchsticks using a julienne peeler, or shave thin slices using a vegetable peeler, then cut into matchsticks. Pat dry using kitchen paper, then toss with the oil and some seasoning. Spread out on the tray and roast for 15-18 mins.
- Melt the butter in a large saucepan. Add the leeks, chopped potatoes and a pinch of salt, then cook gently for 10 mins until the leeks have softened. Stir in the garlic and cook for 1 min more, then pour in the stock. Simmer for 10-12 mins until the potatoes are soft, then add the kale and cook for 2-3 mins to wilt.
- Stir in the crème fraîche, then blitz with a hand blender and season to taste. Divide the soup between bowls and top with the shoestring fries.
Nutrition Facts : Calories 159 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium
POTATO AND KALE SOUP RECIPE
Add kale to the menu with our Potato and Kale Soup Recipe! This kale soup recipe features ORE-IRA Diced Hash Brown Potatoes, cheese, seasoning and more.
Provided by My Food and Family
Categories Home
Time 30m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Cook and stir potatoes and onions in butter in large saucepan on medium-high heat 5 min. Whisk in flour until blended.
- Add milk; cook and stir on medium heat 2 min., stirring occasionally. Add Neufchatel; cook and stir 2 to 3 min. or until melted.
- Stir in remaining ingredients; cook 5 min. or until shredded cheese is melted and mixture is heated through, stirring occasionally.
Nutrition Facts : Calories 220, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 350 mg, Carbohydrate 18 g, Fiber 2 g, Sugar 7 g, Protein 14 g
POTATO AND KALE SOUP
Make and share this Potato and Kale Soup recipe from Food.com.
Provided by PalatablePastime
Categories Potato
Time 55m
Yield 2-3 serving(s)
Number Of Ingredients 7
Steps:
- In a large pan, cook onion in oil until tender.
- Mix in garlic, potatoes, and water; bring to a boil, boil 4 minutes; reduce heat and cook 20 minutes or so or until potatoes are tender.
- Mash potatoes into the liquid; mix in the kale and pepper; simmer 15 minutes more or so, till kale is done, then serve.
Nutrition Facts : Calories 411.9, Fat 10.2, SaturatedFat 1.5, Sodium 85.5, Carbohydrate 74, Fiber 10.4, Sugar 4.9, Protein 11.1
SWEET POTATO AND KALE SOUP
This sweet, creamy soup is power-packed with nutrients: beta-carotene from the sweet potatoes; calcium minerals, and fiber from the kale. It is strengthening for both the spleen and liver.
Provided by alzillah
Time 55m
Yield Serves 6
Number Of Ingredients 0
Steps:
- In a large saucepan warm the olive oil over medium heat. SautÃÂé onion, shallot, carrots and celery until the onions are translucent, about 5 minutes.
- Add sweet potatoes, bay leaf, thyme, and enough water to cover by 1 inch.
- Bring soup to a boil, cover, reduce heat and simmer until vegetables are very tender, about 30 minutes.
- Discard bay leaf and thyme branches and puree the soup with a vertical blender. Add sea salt and kale, cover, and cook an additional 10 minutes.
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