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Ingredients
Vegetable Soup with Kale
- For the soup
- 1200 grams fresh Kale
- 2 onions
- 2 garlic cloves
- 4 Tbsps Canola oil
- salt
- freshly cracked peppers
- freshly ground Nutmeg
- 1 splash lemon juice
- Whole Wheat Bread (for serving)
- For the broth
- 2 carrots
- 200 grams Celery root
- 150 grams Parsnips
- 150 grams Leeks
- 1 onion
- 1 Tbsp Canola oil
- 1 bay leaf
- 4 Juniper berries
- 5 black peppercorns
For the broth, peel carrots, celery root and parsnip and cut into large pieces. Rinse leeks, trim and cut into large pieces. Peel the onion and cut in half. Brown the onion halves cut sides down in a large pot in hot oil. Add the vegetables and pour in 2 liters (approximately 8 1/2 cups) of cold water. Add bay leaf, juniper berries and peppercorns and cook covered for 1 1/2 hours.
Meanwhile, for the soup, rinse and trim kale leaves, cutting out large, tough veins. Peel onions and garlic and finely chop. When broth is finished cooking, pour through a sieve into another pot. Heat canola oil in a large saucepan and sauté onions with garlic until soft. Add the chopped kale and pour in 1-1.5 liters (approximately 4 cups) of prepared vegetable broth. Bring to a boil and cook the kale 15-20 minutes. Season with salt, pepper, freshly ground nutmeg and lemon juice. Pour into four bowls and serve with whole-wheat bread.