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Cream of Kale Soup

All vegetables and chicken stock used in this recipe were organic.

Serving Size: 4
Prep Time: 20 mins
Cook Time: 1 hr 45 mins


2 - Yukon Gold Potatoes (medium size; wash well, mince into small cubes; skin on)
1              Medium Spanish Onion (mince)
2             Stalks Celery (mince)
2             Large Carrots (peeled and diced after washing)
4             Garlic Cloves (peeled and minced)
1/2 lbs     Kale (Blue Scottish Curled and/or Winterbor varieties as available; wash well; break into small pieces excluding the stalk)
1               Italian Flat Parsley Bunch or Cilantro (1 large bunch: clean and use leaves)

3/4 stick   Butter (melted)
2 cups       Light Cream
1/4 cup      Olive Oil

2 tsp     Sea Salt (to taste)
1 tsp      Oregano (Dry)
1 tbsp    Lemon Juice
1/8 tsp   Nutmeg
              Cayenne Pepper: a dash



  1. Suggest mincing/dicing and combining all vegetables (except Kale) together in small bowl; add olive oil to skillet on medium heat and cook for several minutes with stirring (approx. 8 minutes).
  2. Add chicken stock, lemon juice, butter, Cayenne pepper, oregano and Kale to skillet or Dutch Oven. Cover and let simmer for 1 ½ hours (low heat). Stir occasionally to prevent sticking.
  3. Let mixture cool and fill a blender with approximately 3 cups of cooked vegetables/chicken stock and 1 cup cream at a time and blend.
  4. Repeat this procedure until all of the vegetable mix and cream are blended.
  5. Return blended vegetables/cream mixture to skillet, add nutmeg and cook until mixture simmers, stirring frequently. Serve hot. Soup can be frozen in portions and used at a later date.


*Mince vegetables into small piece.