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🍽️ Hearty Kale and Vegetable Soup

185 kcal · 30 min · 4 servings

Ingredients

• 1200 g fresh kale
• 2 onions
• 2 garlic cloves
• 4 tbsp rapeseed oil
• salt
• pepper (from the mill)
• freshly ground nutmeg
• a dash of lemon juice
• whole grain bread (to serve)
• 2 carrots
• 200 g celeriac
• 150 g parsley root
• 150 g leek stalks
• 1 onion
• 1 tbsp rapeseed oil
• 1 bay leaf
• 4 juniper berries
• 5 black peppercorns

Instructions

1. 1. Peel the carrots, celeriac, and parsley root.
2. 2. Cut the root vegetables into large chunks.
3. 3. Clean the leek, wash it, and cut it into large chunks as well.
4. 4. Peel the onion and cut it in half.
5. 5. Heat some oil in a large pot.
6. 6. Fry the onion halves in the hot oil with the cut side facing down until browned.
7. 7. Add the remaining prepared vegetables to the pot.
8. 8. Pour in 2 liters of cold water.
9. 9. Add a bay leaf, juniper berries, and peppercorns.
10. 10. Cover the pot and let the broth simmer for 1.5 hours.
11. 11. Wash the kale and separate the individual leaves from the stem.
12. 12. Cut out the tough leaf ribs from the leaves.
13. 13. Peel the onions and the garlic.
14. 14. Finely dice the onions and garlic.
15. 15. Strain the finished broth through a fine sieve.
16. 16. Heat rapeseed oil in a clean large pot.
17. 17. Sauté the diced onions and garlic in it until translucent.
18. 18. Add the chopped kale to the pot.
19. 19. Pour in 1 to 1.5 liters of the prepared broth.
20. 20. Bring the soup to a boil.
21. 21. Cook the kale in it for 15 to 20 minutes.
22. 22. Season the soup with salt, pepper, freshly ground nutmeg, and a splash of lemon juice.
23. 23. Divide the soup among four bowls.
24. 24. Serve the soup together with whole grain bread.

Nutrition per serving

• kcal: 185
• Protein: 4 g · Fett/Fat: 12 g · Carbs: 17 g