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© NGV mbH, Photo: Kay Johannsen, Ohmden
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Recipe of: © Monsieur Cuisine

Kale, carrot and potato soup

MC plus
4 portions
Preparation time: 10 min.
Created on: 29.09.2016
Last changes: 30.09.2016
  • 500 g kale
  • 1 garlic clove
  • 1 medium-sized onion
  • 2 tbsp butter
  • 400 g waxy potatoes
  • 200 g carrots
  • 800 ml clear vegetable stock
  • salt, pepper
  • 2 tbsp sour cream


Per portion:

  • calorific value
    837 kj / 200 kcal
  • protein: 8 g
  • carbohydrates: 23 g
  • fat: 7 g
Preparation time
10 min.
  1. Wash the kale thoroughly and tear it into rough pieces. Put 1 litre of water in the blender jug and cook the kale in the deep steamer basket for 12 minutes/steamer button. Refresh the kale in cold water and leave to dry off. Once it is dry, put it back in the blender jug and chop it for 5 seconds/turbo button, then remove it and clean out the blender jug thoroughly.
  2. Peel the garlic clove and onion, cut them into quarters, and chop them in the blender jug for 4 seconds/turbo button. Add the butter and sauté for 1 minute/roast button. Peel the potatoes, wash and peel the carrots, and cut both into cubes about 1½ cm thick. Put the cubes of potato and carrot into the blender jug and sauté for 1 minute/roast button. Add the chopped kale and pour over the vegetable stock so that everything is just covered. Simmer for about 20 minutes/100 °C/speed setting 1/reverse button.
  3. Season with salt and pepper and then divide between bowls. Add a blob of sour cream to the top of each bowl of kale soup and serve.


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