Creamy Kale Soup (Vellutata al Cavolo Nero)
Category: Soups & Stews
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Kale (Cavolo nero) | 5 kg |
| Potatoes | 400 g |
| Leeks (Porri) | 2 |
| Vegetable Broth | 2 liters |
| Extra Virgin Olive Oil | To taste |
| Salt | To taste |
| Black Pepper | To taste |
| Bread (for croutons) | 50 g |
| Extra Virgin Olive Oil (for croutons) | 1 tablespoon |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~180 kcal |
| Carbohydrates | ~25 g |
| Protein | ~3 g |
| Fat | ~8 g |
| Fiber | ~5 g |
| Sodium | ~500 mg |
Instructions
Step 1: Prepare the Leeks and Potatoes
Start by cleaning the leeks. Slice them into thin rounds and sauté them in a large pan with a generous drizzle of extra virgin olive oil over medium heat. Let them cook for about 5 minutes, stirring occasionally, until they soften and become translucent.
Step 2: Add Potatoes
Peel and dice the potatoes into small cubes. Add them to the pan with the leeks and cook for another 10 minutes over low heat, stirring frequently to prevent the potatoes from sticking to the bottom of the pan. Season with salt and black pepper to taste.
Step 3: Prepare the Kale
While the potatoes are cooking, clean the kale by removing the thick stems. Roughly chop the leaves into large pieces. Set aside.
Step 4: Make the Croutons
For the croutons, slice the bread into small cubes (whether it’s fresh or slightly stale). Place the cubes on a baking sheet lined with parchment paper. Drizzle with a tablespoon of extra virgin olive oil and toss the cubes to coat evenly. Bake in a preheated oven at 180°C (350°F) for about 10 minutes or until they are golden and crispy. Set aside.
Step 5: Cook the Soup
Once the potatoes are slightly softened, add the vegetable broth to the pan with the leeks and potatoes. Bring the mixture to a boil and then reduce the heat to let it simmer for about 20 minutes, or until the potatoes are fully tender.
Step 6: Add the Kale
Add the chopped kale to the pan and stir it into the soup. Let it cook for an additional 10 minutes, allowing the kale to wilt and soften.
Step 7: Blend the Soup
Once all the ingredients are tender and well-cooked, use an immersion blender to blend the soup directly in the pan until smooth and creamy. If you don’t have an immersion blender, you can transfer the soup in batches to a regular blender, blending until smooth.
Step 8: Strain the Soup (Optional)
For a silky smooth texture, pass the blended soup through a fine-mesh strainer. Use the back of a spoon to gently press the soup through the mesh, ensuring you get every bit of creamy goodness.
Step 9: Heat the Soup
Return the strained soup to the pan and heat it on low for a couple of minutes, allowing it to reach the perfect serving temperature. Taste and adjust seasoning if necessary.
Step 10: Serve
Ladle the creamy kale soup into bowls and serve it hot. Top with the homemade croutons for added crunch and flavor. For a touch of extra flavor, drizzle with a little more extra virgin olive oil just before serving.
Enjoy your hearty, comforting, and nutritious creamy kale soup, perfect for a cozy meal on a chilly day!
This Vellutata al Cavolo Nero (Creamy Kale Soup) is a rich and flavorful dish that highlights the earthy, robust flavor of kale. With its smooth texture and satisfying depth of flavor, this soup makes a fantastic first course or a light main course for any occasion. Its combination of tender potatoes, leeks, and the fresh crunch of homemade croutons adds layers of taste, making it the perfect comfort food. Whether you’re serving it to family or friends, this kale soup is sure to be a crowd-pleaser!
