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’.
Enjoy!
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)
Method
- 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)
