Curried Potato and Kale Soup

Curried potato and kale soup is a delicious and nutritious budget soup. With a beautiful creamy texture and a hint of curry, this filling soup will not leave you still feeling hungry.

Course Lunch

Cuisine International

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 205kcal

Author Neil

Equipment

Ingredients

2 tablespoon olive oil
1 large onion roughly chopped
500 g white potatoes peeled and roughly chopped
1 tablespoon medium curry powder
1 L vegetable or chicken stock
200 g chopped kale stalks removed
250 ml skimmed milk
Salt and pepper to taste

Metric - US Customary

Instructions

Gently heat the oil in a large pot over medium high heat. Add the onion and potatoes and sauté for 2 - 3 minutes, add the curry powder and continue sautéing until softened, about 8 minutes in total.
Add the stock, bring to the boil, simmer for 15 minutes then add the chopped kale and simmer for a further 5 minutes until the kale and potatoes are soft.
Puree the soup until smooth in a blender or puree in the same pot with a stick blender.
Transfer the pureed soup back the pan and gradually stir in the milk.
Season with salt and pepper to taste.

Notes

I add a tablespoon of no fat Greek yogurt and a sprinkling of dried thyme prior to serving. You could just add some chopped coriander or serve as is too.

Nutrition