Kale soup is a luscious and healthy soup known for its versatility and flavor. Explore this article to learn some easy recipes on how to make kale soup.

Kale Soup Recipe

Kale, also known as borecole, is a form of cabbage wherein the central leaves do not form a head. Considered to be one of the most nutritious vegetables with powerful antioxidant properties, kale is green or purple in color and is low in carbohydrates and fat and free from cholesterol. Kale is very high in beta carotene, vitamin K, vitamin C, lutein, zeaxanthin, and reasonably rich in calcium. Cultivated mainly in central and northern Europe and North America, kale is usually found in cooler climates. It tastes sweeter and is more flavorful after being exposed to frost. Kale is used in preparing various traditional dishes across the globe. Kale soup is one such variation. Go through the following lines, to find some simple recipes for making kale soup.
How To Make Kale Soup
Simple Kale Soup
  • 8 cups Chicken Broth
  • 1 bunch Kale, rinsed and sliced
  • 1½ pounds Potatoes, cut into chunks
  • 1 pound Turkey Ham, diced and fully cooked
  • 4 cloves Garlic, chopped
  • Black Pepper, freshly ground, to taste
  • Pour the chicken broth in a large pot and heat on medium flame.
  • Boil the broth and add kale, potatoes, ham and garlic.
  • Add black pepper as per taste.
  • Cover the pot and simmer on low heat for 1½ hours.
  • The kale soup is ready to be savored.
Portuguese Kale Soup
  • ½ pound dried White Pea Beans
  • ½ pound Chorizo Sausage, thinly sliced
  • 1 pound Beef Soup Bones
  • 1 quart Water
  • 1 medium head Cabbage, chopped
  • 2 bunches Kale, rinsed, dried and chopped
  • 5 Potatoes, peeled and cubed
  • 1 quart Hot Water, or as needed
  • Salt to taste
  • Pepper to taste
  • Soak white pea beans in water twice their volume for 8 hours or overnight.
  • Drain the beans and place them in a large pot.
  • Add chorizo sausage, beef soup bones and water, enough to cover the mixture.
  • Cook the beans on medium flame, till they begin to get tender. This usually takes about an hour.
  • Add in cabbage, kale, potatoes and enough hot water to cover up.
  • Cook for 20 minutes till the potatoes turn tender.
  • Add salt and pepper, to taste. Stir.
Kale Lentil Soup
  • 1 tbsp Olive Oil 
  • 1 Onion, chopped
  • 2 Carrots, chopped
  • 1 stalk Celery, chopped
  • 1 clove Garlic, crushed
  • 15 ounces whole peeled Tomatoes, crushed in a bowl
  • 1 pound Brown Lentils
  • 1 Bay Leaf
  • 2 quarts Vegetable Stock
  • Salt to taste
  • Pepper to taste
  • ¼ cup mixed fresh Thyme, Rosemary and Parsley, chopped
  • ½ pound fresh Kale, stemmed and chopped
  • 1 tbsp Cider Vinegar
  • Place a large soup pot on medium flame and heat olive oil.
  • Add onion, carrot and celery. Stir and cook for 5 minutes.
  • Add garlic and cook for another 5 minutes, stirring constantly.
  • Add tomatoes and stir for 2 minutes.
  • Add in brown lentils, bay leaf, vegetable stock, salt and pepper. Boil the soup.
  • Lower the heat and cover the pot. Simmer for 45 minutes, stirring occasionally.
  • Add the mixed herbs, kale and cider vinegar. Mix well.
  • Boil the soup again and lower the heat.
  • Cover the pot and cook for further 15 minutes, till the lentils and kale turn tender. 

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