Here is another recipe for the Central England Co-op’s Easy Eating Campaign! It is indeed easy to make and packed with goodness!
Yes it does come out a lovely shade of green… much like a savoury green smoothie! A whole bags worth of Kale went into this soup which made enough for six people served with bread.
I know it tastes good as Mr Tiddles (Richard) gobbled his down when he came over for supper – I was WELL impressed!
So here is the recipe for wartime ‘Kale and Potato Soup’ which comes from The Ministry of Food’s wartime leaflet No 15, ‘Easy to Make Soups and Broths’.
Kale and Potato Soup
- 2 pints of vegetable stock
- 1-1/2 lbs of potatoes washed and chopped
- 1 onion or leek chopped
- 4 oz kale, shredded
- Chopped parsley
- 4 tablespoons of dried milk (I used a nut milk as I don’t use cows milk)
- Lots of salt and pepper to taste (just add extra herbs and spices to your own taste if too bland)
- Put half the vegetable stock into a large pan, bring to boil and add the chopped onion/leek and potato and cook until vegetables are soft then mash everything up together.
- Bring to the boil again and add the washed and shredded kale
- Cook for a further 20 minutes
- Add the milk and remaining vegetable stock together and add and reheat
- Season with salt and pepper (and spices and herbs of your choice)
- Sprinkle with chopped parsley just before serving
Serves 6 with bread
Total cost of soup £2.50 (41.5p per bowl)
In support of the Central England Co-op’s Easy Eating Campaign I’m making a few wartime recipes to promote simple, easy food and support food bloggers in the UK.
The first recipe is a simple, inexpensive, veggie meal, using fresh food from the Co-op, taken from the wartime Ministry of Foods Cheese leaflet No 12… Vegetable au Gratin.
And there is a story behind this dish and it’s to do with the big pottery dish I used in this recipe…
Richard (Mr Tiddles) and I recently spent four days in France in La Rochelle. One day we popped into a small little shop tucked down one of the back streets, to buy some bread, cheese and wine (we heard you have to do that in France so we did).
I think the shop keeper loved Richard and his beard, he called his wife down for a chat (they lived over the top of the shop) and he gave Richard a free big pottery dish which we gratefully took away with us back to the UK.
Seeing the wartime recipe for ‘Vegetables au Gratin’ I just had to use the dish (which by the way says on it ‘Tradition de Vendee – Porc Fermier Plein Air’ and if you know what that translates to I’d be ever so grateful if you could share your linguistic wisdom).
So here is ‘Vegetable au Gratin’ served in a French dish that travelled all the way back from France in Richard’s backpack. It’s simple, tasty, and economical.. ENJOY!
- 3 breakfast cups of diced cooked vegetables
- 1 breakfast cup of white or coloured beans
- 1 small chopped leek
- 3 oz strong grated cheese (use more if available)
- 1 oz flour
- 1/2 pint of vegetable stock
- 1/2 pint of milk (I used almond milk)
- Lots of salt and pepper
- Cook vegetables and set aside
- Mix flour to a paste with some of the vegetable stock and milk
- Put the remaining liquid in a pan and bring to the boil.
- Slowly add in the paste and mix
- Add the cooked vegetables and half the cheese and season with lots of salt and pepper
- Put into a ovenproof dish
- Sprinkle with cheese and a sliced tomato (optional)
- Grill until browned
This dish serves 4 – 6 people and using ingredients from the Co-op it cost £3.50 to make.