Kale soup


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1 lb potatoes (white or yellow)
1 Bunch kale
1 Onion
4 Tbsp. Olive oil
¼ Tsp. Chilli flakes
½ Tsp. Salt
½ Tsp. Pepper
4 C Chicken stock
Water for thinning
¾ lb (300 gm) Polish sausage (Kielbasa)

Kale soup ingredients
Wash and scrape potatoes. Chop into bite-size chunks.
Wash kale. Discard tough stems. Chop leaves and tender stems.
Slice onion. Cut sausage into bite-size pieces.


Heat olive oil in a deep pot. Add chopped onion and sauté until translucent. Add chopped potatoes. Sauté for a few minutes. Add salt, pepper, and chilli flakes. Stir.


Polish sausage (Kielbasa) and Kale
Add hot chicken stock. Cook on medium heat until the potatoes are well done (about 15 minutes).

Add sausage pieces. Cook for 5 minutes at medium heat.

Add chopped kale leaves. If you need more liquid in the soup, add water. Cover and cook for 5 minutes.

Cooking
                together.
Serve hot with crusty bread or rolls.
  Kale
                soup.
© Lenore Dickinson. Developed for this site by Meher Shaik.

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