Kale Soup

When you buy a big bag of kale it lasts a long time, so you can make several kale dishes during the week.

4 people


300 g kale
1 onion, chopped
300 g potatoes
300 g celeriac
200 g bacon
A little olive oil
2 cloves garlic, chopped
1 l organic vegetable stock
3 bay leaves
Salt and freshly ground pepper

Horseradish, freshly shaved


RINSE THE KALE IN SEVERAL CHANGES OF COLD WATER and leave to dry in a colander. Tear off leaves from stems and chop the leaves coarsely with a knife. Peel potatoes and celeriac and cut them in cubes.

FRY BACON UNTIL GOLDEN IN A POT then add oil, garlic, onion, potatoes and celeriac, and sauté for a few minutes. Pour over the vegetable stock, and add bay leaves, salt and pepper.

BOIL THE SOUP FOR 10 MINUTES, and then add the kale. Let the soup simmer for another 5 minutes. Season to taste with salt and pepper, and serve steaming hot with horseradish on top and some crusty bread on the side.

PHOTO BY Lars Ranek

Trine Hahnemann