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Grænkálssúpa (curly kale soup): recipe illustration
Soups

Grænkálssúpa (curly kale soup)

Grænkálssúpa is a light soup of curly kale, potatoes and onion in a clear stock. It comes together quickly and is served hot, sometimes with a swirl of cream.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

Nutrition facts

168 kcal per serving

Protein
5.7 g
Carbohydrates
20.9 g
of which sugars
3.4 g
Fat
5.4 g
of which saturated fat
1.2 g
Fiber
5.4 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Remove the tough stalks from the curly kale and roughly chop the leaves.
  2. Peel the potatoes and cut them into small dice.
  3. Finely slice the onion and garlic.
  4. Heat the oil in a saucepan and sweat the onion and garlic for 4 minutes.
  5. Add the potatoes, cover with a litre of hot stock and cook for 12 minutes.
  6. Add the kale and cook for 5 to 7 minutes, until tender but still green.
  7. Season with salt, pepper and a pinch of nutmeg.
  8. Serve straight away, with a drizzle of crème fraîche if you like.

Variations and tips

Creamy version. Blend half the soup and stir it back into the rest for a velvety texture.

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Original Ecomely recipe.