Homemade Curly Kale Soup


Curly Kale Soup

Kale bears semblance to “kail”, a variant of “cawul” derived from Scotland and northern England for various kinds of cabbage.
Until the end of the Middle Ages, kale was one of the most common green vegetables in Europe. Curly-leaved varieties of cabbage already existed along with flat-leaved varieties in Greece in the fourth century BC. These forms, which were referred to by the Romans as Sabellian kale, are considered to be the ancestors of modern kales. Russian kale was introduced into Canada (and then into the U.S.) by Russian traders in the 19th century.
During World War II, the cultivation of kale in the U.K. was encouraged by the Dig for Victory campaign. The vegetable was easy to grow and provided important nutrients to supplement those missing from a normal diet because of rationing.
Homemade soup is something that can be created from the simplest of ingredients, the key to a good soup is to reduce the soup, bring to the boil and let it simmer for minimum of 30 minutes.


400 gms Curly Kale (Sliced)
20 gm Vegetable Stock
100 gm Onion
125 gm Potatoes (Peeled & Diced)
2 Sticks Celery
25 gm Margarine
1.25 litres Water
25 ml Single Cream
Salt & Pepper To Taste


1. Wash, Clean and Roughly Chop the vegetables
2. Heat Margin a saucepan.
3. Add vegetables and sweat for 3 mins.
4. Make up the veg stock by adding hot water mix well.
5. Add stock to the veg mix bring to the boil reduce heat and simmer for 40 mins.
6. Remove from heat and blend using a hand stick blender, finish with cream and taste adjust seasoning as needed.

Chef Tip:

1. Always Wash your hand’s before any food preparation begins.
2. I can not emphasize enough try these recipes with your kid’s, My children love to watch and get involved mainly making soups/recipes homemade, can’t beat it Enjoy.
3. If you have any questions feel free to email me at info@gohuff.com , i will reply almost instantly to help in any way i can.
4. 1 ml (milliliter) is the equivalent of 1 gm (gram).
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