Ingredients
- 200 g curly kale
- 150 g spinach
- 200 g floury potatoes
- 1 onion
- 1 clove of garlic
- 1 ts olive oil
- 1 L vegetable broth
- 100 ml vegan cream
- salt, pepper
Preparation
1. Wash the curly kale thoroughly in cold water. Strip the kale leaves from the stalks and pluck into small pieces.
2. Wash the spinach leaves thoroughly in cold water, peel the potatoes and cut into cubes.
3. Peel and finely chop the onion and garlic and add to the pot with the olive oil.
4. Heat the pot on highest level up to the roasting window, switch to a low level and sauté the onion mixture.
5. First add the kale to the pan. Sauté until it wilts. Add the spinach and stir until it also wilts.
6. Add the potato, vegetable broth and place Secuquick softline on pot and close.
7. Heat the pot on highest level up to the soft window, switch to a low level and cook for approx. 10 minutes in the soft area.
8. Depressurize the pot at the end of the cooking time and remove the Secuquick. Puree the soup, add the cream and season to taste with salt and pepper.
Tip
- Garnish the soup with kale chips: Preheat the oven to 160 °C, pluck the curly kale leaves and mix them with a little olive oil and salt. Bake them for 10-15 minutes until they are crispy. Leave to cool briefly before serving.
This recipe has been tested and approved by AMC.
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