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Mmm - tasty. I added 1/8 t. cayenne instead of black pepper and I added 1/2 t. of salt. Once those were added, it was great - thanks! (though that much cayenne made it too spicy for my youngest two)
I used stock instead of water and this soup was so good my partner had seconds even though he usually doesn't like soup. Just as a warning to others I didn't cut my kale small enough so it was very messy to eat. Next time i'll cut them bite size...
I love thisrecipe. It's the second time I have made it in less than two weeks. I use a mix of russet and yukon gold potatoes. I also use chicken (or vegetable) broth, instead of water. White pepper works good, too. Delicious with cheese sprinkled on top!
Delicious! I used my stick blender and the soup came out very creamy.
Yay! My BF and I loved this recipe. We had 4 pounds kale to use, so we quadrupled the recipe. I modified the seasoning, though, because of what I had on hand. I skipped the onion, garlic, fennel and black pepper and used coriander and dill instead. I also chopped the stems in small pieces and added them 5 minutes after the potatoes, so as not to waste them. At the same time as the kale leaves, I added half a bunch of chopped watercress, a small bunch of cilantro and a small buch of thai basil that were on their way to becoming spoiled. The result was great, although probably far from the original, aroma-wise. The next say, I added leftover brown lentils to my bowl, and it made a satisfying one-dish meal.
This is a delicious, delicate recipe that is very easy to make (I triple it to make enough for my family). All my kids loved it, and I'm making it again for the second time in two weeks.
I really enjoyed this. It was easy to make, filling and not loaded with fat. The mashing of the potatoes gave the soup a nice, sort of creamy texture. I did leave some larger potato chunks. I used the potatoes and kale that came in my weekly CSA box. Thanx for sharing!
A really great addition to my vegetarian repertoire! Yummy and simple!
Tasty. Needs a little something, so I added some red pepper flakes, salt, and a little cream. I also substituted some of the water with chicken stock.
Tasty soup. My supermarket was out of kale, so I used collard greens, instead. I also added chopped carrots to the soup, as well as chicken broth and oregano to taste. Very healthy soup and wonderful on a chilly day!