This Jamie Oliver Kale Soup Recipe is a quick and easy way to include more kale in your diet and receive an iron boost. It only takes around 20 minutes to prepare and calls for only 7 ingredients. Don’t think you’ll enjoy kale? Your opinion will be altered by this soup. It’s vegetarian, doesn’t include gluten, and has only 300 calories for a big serving.
Because the kale and potatoes in this low-fat soup are blended together, it tastes rich and satisfying despite their low-calorie count. This is the type of soup that warms the soul and the belly on a chilly winter day while providing a healthy dose of vegetables. Plus, it’s a breeze to whip up. Making soup from scratch doesn’t have to be difficult.
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Why You Will Love It:
- Quick and easy – This kale soup is perfect for a cold night. Then, once everything has cooked down, mix it all together. It can be done in only 20 minutes.
- A delicious way to eat kale – Have no idea how to prepare kale? If you’re looking for a starting point, this is as smooth as it gets. This is hands down, the best way to enjoy kale.
- Healthy – Despite being packed with healthy nutrients, this has very few calories and no fat.
- Filling – Most people’s first thought when they hear “nutritious” and “low in calories” is that it won’t fill them up too much. But it is since it contains a lot of potatoes.
Jamie Oliver Kale Soup Ingredients
- Oil – Everything was cooked in olive oil.
- Onion and celery – This is the soup’s flavor foundation, and it’s delicious on its own. Use a frozen onion to cut down on prep time.
- Potato – What makes the soup so satisfying? It’s a cheap soup since you may use any kind of white potato.
- Garlic – Using even a small amount improves the flavor immensely. While fresh garlic is usually preferable, you can also use frozen garlic or crushed garlic from a tube.
- Kale – One of the main attractions in the broth. Green kale with curls was what we utilized.
- Stock – There will be a noticeable difference in flavor if you don’t use high-quality stock. While we used vegetable stock to avoid using any animal products, you could easily substitute chicken stock for an even heartier meal.
- Milk – The soup turns out very velvety as a result. However, if you’d rather, you may omit it.
- Salt and Pepper – Present in the vast majority of recipes!
That’s why we appreciate this soup so much: it’s uncomplicated. Due of the limited number of components, significant adaptation is not possible. Though half the kale might be substituted with spinach.
Grated Parmesan cheese, when blended in, would also offer a nice creamy texture, so feel free to sprinkle some on top. Substituting sweet potatoes for white potatoes would result in a noticeable shift in hue.
- In a large saucepan, heat the oil, then add the potato, onion, garlic, and celery. Sauté until softened – approximately 4 minutes.
- Combine the greens and stock in a mixing bowl. Simmer for 15 minutes.
- Blend until there are no lumps. After adding the milk, salt, and pepper, stir them all together.
What Goes With Kale Soup?
Though satisfying on its own, this Kale Soup is much better when accompanied by a salad, crunchy soup toppings, or some warm bread or rolls. Some of my favorites are listed here:
- Simple Green Salad with Shallot Vinaigrette
- Green Bean Casserole
- Crunchy Kale and Cabbage Salad
- Corn Casserole
- Fried Seasoned Oyster Crackers
- Friendsgiving Casserole
- Cheddar Chive Popovers
- Purple Salad Radish
- Parmesan Black Pepper Buttermilk Biscuits
- Roasted Beet Salad
- Soft Parmesan Rolls
How To Store Kale Soup?
If there are any leftovers of this Kale Soup, you can keep them in a container that seals tightly and places it in the refrigerator for up to two days.
Can You Freeze Kale Soup?
Yes, this Kale Soup does, in fact, freeze nicely. To ensure that there is enough for the kids, we always prepare an extra batch and either store the extra in the fridge or lay it flat in freezer bags until it is ready to use. Just take it out of the freezer and let it sit at room temperature to defrost. Then, you can just reheat it in a skillet.
On the stovetop, over medium to low heat, and with stirring at regular intervals, you may reheat big quantities of kale soup for about ten minutes.
Why Kale Soup Is Too Thick\thin?
Cooking Kale Soup for too long at a high temperature can result in a thicker soup. Add extra stock until it reaches the required consistency. Also, if it’s too flimsy, it’s possible that the oven wasn’t turned up high enough. Allow it to cook down and thicken for a while more. If you add some milk, it should thicken even more.
- To make this soup vegetarian, we used vegetarian stock; but, if you like a more robust flavor, feel free to replace it with high-quality chicken stock.
- Use a low-sodium stock and season individual servings rather than the entire pot if you’re cooking this for your kids.
- Some of the sautéed kale may be set aside for garnishing the soup at serving time for a more polished appearance.
- You may skip the milk because the potatoes already have a creamy texture. Our gut tells us, though, that this addition makes it that much better.
- Wait until the soup has cooled before attempting to mix it in a jug blender since doing so while it is still hot might fracture the jug.
- Crumble some cooked bacon on top of this soup to enhance the decadence factor.
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Jamie Oliver Kale Soup Nutrition Facts
Amount Per Serving
- Calories 262
- Total Fat 3.9g
- Saturated Fat 0.7g
- Cholesterol 0mg
- Sodium 1076mg
- Potassium 956mg
- Total Carbohydrate 48g
- Dietary Fiber 8.8g
- Sugars 5.5g
- Protein 11g
- Vitamin A 44%
- Vitamin C 65%
- Calcium 12%
- Iron 17%
Nutrition Facts Source: Source
Serving Size 1
- Amount Per Serving
- Calories 262
- % Daily Value *
- Total Fat 3.9g6%
- Saturated Fat 0.7g4%
- Sodium 1076mg45%
- Potassium 956mg28%
- Total Carbohydrate 48g16%
- Dietary Fiber 8.8g36%
- Sugars 5.5g
- Protein 11g22%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.