Kale, Spinach and Potato Soup

"Greens Glorious Greens"

I love green food and thanks to mum who introduced me to kale I have a new vegetable to cook with.  I was going to make a watercress soup, but decided to substitue it for kale.  I am so glad I did because this soup tasted so yummy!  Iron is something that I need a lot of, so it's a good thing that I'm not a whimp when it comes to veggie goodness.  I admit this may look like something Shrek would eat, but you can always serve it with some croutons and/or single cream.




This recipe was adapted from 'Morrisons Magazine' March/ April, (Result Customer Communications 2012)

Ingredients:

1tbsp sunflower oil, 1 medium leek (trimmed and chopped), 400g potatoes (peeled and chopped into small chunks), 1/2 tsp cumin, 85g bag of kale (washed), 300g bag spinach leaves (washed), 2 dollops of creme fraiche, 1 litre of vegetable stock from 1 and 1/2 vegetable cubes.

Method:

1. Heat the oil in the pan then add the leek and the potato.  Season with the cumin and cook the vegetables until they are soft and not browned.
2.  Pour in the stock and bring to the boil.
3.  Reduce the heat and simmer gently for 10 minutes.
4.  Season to taste.
5. Add the kale and the spinach.  (If you have never cooked with these vegetables before don't worry if you think there are too many leaves in the pot.  The kale and spinach will wilt down so stick to the measurements.)
6.  Cover and cook for 1 minute.  (Only cook until the greens are wilted, make sure they do not loose colour.)
7.  Remove from the heat and add the creme fraiche.
8. Blend with the hand blender until smooth.
9. You can warm the soup up again, but do not let the soup boil again or bubble.  If you are using cream instead it may split if you do this.