Kale and potato creamy soup recipe

Kale soup may not be the most popular soup on the planet but trust me it can be made delicious and creamy despite the negative reputation these beautiful leaves have. The fibrous tough leaves and the strong mustard taste doesn’t agree with most people but those who know how nutritious it is, want to include more and more kale in their everyday meals. 

Kale is not something you would find easily in Indian markets because we have our own mustard greens of various types with similar flavour profile and not so tough fibrous leaves. And since kale has that superfood tag, it is super expensive whenever you spot it in the fancier farmers markets.

For gardeners kale is a nice addition to the garden because it looks good, grows well for a longer duration and can be planted with cuttings as well. The reason I love growing kale and when I saw saplings of the lacy variety (called curly kale) in a nursery here in Dehradun, I brought them home to keep them closer to myself. And we had a few leaves to harvest almost every two weeks even if the growth has not picked up as yet. 

Being the peak of winter soups are just fit for everyday dinners, with my sourdough breads or even some jowar (sorghum) or makki (corn) roti, some butter, extra virgin olive oil or plain old ghee. Sometimes fresh cream or malai goes into the soups and that’s how simple meals become so comforting and nourishing. 

Here is the simple recipe of kale soup with potatoes for the rich creamy texture and superb taste of kale and garlic. This is the easiest pressure cooker soup that you will keep coming back to.

Ingredients (for 4 servings) 

To pressure cook together 

½ cup cubed potatoes 

3 cups kale leaves chopped roughly 

3 cloves of garlic 

3 bulbs of spring onion 

1 hot green chilli 

Salt and pepper to taste 

½ cup water

To finish the soup 

1 tbsp extra virgin olive oil 

1 tsp garlic paste or ¼ tsp garlic powder 

2 cups milk (low fat, I used fresh cow milk) or almond milk or 2 tbsp fresh cashew paste dilutes with 2 cups water 

Salt and pepper to balance 

Some fresh cream or olive oil to garnish 

Some bread to serve with the soup 

Procedure 

Pressure cook the ingredients in the first list. One whistle is good enough for cooking but allow it to cook for five more minutes if your kale leaves are hard and fibrous. Cool and liquidise the mix. 

Mix extra virgin olive oil with the garlic powder, mix with the liquidised soup, milk and bring to gentle simmer. Taste and adjust seasoning. Pour in soup mugs and garnish as desired. 

Serve hot with bread of your choice.