Kale Cream Soup

Name: Kale Cream Soup
Prep time: 40 min
Cook time: 35 min
Total time: 75 min
Yield: 4
Ingredients: Italian kale (cavolo nero) 3.3 lbs; Potatoes 0.9 lb; Leeks 2; Vegetable broth 5 cups; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Bread 1.8 oz; Extra virgin olive oil 1 spoonful

it fr es de br

230

Calories per serving

Lactose Free
Vegetarian
Vegan

Energy Kcal 230
Carbohydrates g 29.6
of which sugars g 9.6
Protein g 8.9
Fats g 8.4
of which saturated fat g 1.34
Fiber g 5.2
Sodium mg 1551

Difficulty: Easy
Prep time: 40 min
Cook time: 35 min
Serving: 4
Cost: Low

PRESENTATION

Kale soup, or like they say in Tuscany, vellutata di cavolo nero, is one of those dishes where simple ingredients just come together in a way that's creamy and comforting. I mean, for real. This classic kale soup recipe uses cavolo nero, also known as Tuscan black kale. It really really shines when it is cold outside. Mix it up with diced potatoes and sweet leeks, and you get a combo that's both delicate and hearty. Seriously good. The soup’s standout feature? Its quick cooking time keeps everything fresh and flavorful—nothing overpowering, just nice and light. Different from those heavier winter dishes, you know? Once you’ve cooked it, blend and strain to make a velvety thick soup that feels special but—let’s be honest—it's super approachable for any night of the week.

And listen, in Tuscany, there's this pride in making healthy kale soup with just the right balance of flavor and texture. Here's the thing: Compared to ribollita, which is chunky and packed with beans and bread, this version is smoother and more silky, really focusing on the greens. Locals love how this kale soup captures the earthy taste of cavolo nero without being too heavy, making it pretty much a winter staple. Some people like to throw in a handful of beans or a drizzle of good olive oil for extra richness, but keeping it simple really lets those tender veggies shine. It's a comforting way to use seasonal ingredients and connect with an old-school Tuscan tradition. For sure. Whether served alone as a warming meal or paired with rustic bread, this healthy kale soup brings folks together and shows just how tasty a good vegetable soup can be. For those wanting to explore Tuscan flavors, this dish gives a great taste of Italy’s rich culinary heritage.

INGREDIENTS

230

Calories per serving

Italian kale (cavolo nero) 3.3 lbs (1.5 kg)

Potatoes 0.9 lb (400 g)

Leeks 2

Vegetable broth 5 cups (1.2 l)

Extra virgin olive oil to taste

Fine salt to taste

Black pepper to taste

for the croutons: Bread 1.8 oz (50 g); Extra virgin olive oil 1 spoonful

Preparation

How to prepare Kale Cream Soup

To prepare the kale soup, clean the leeks, slice them, and sauté them with extra virgin olive oil in a large pan for about 5 minutes 1. Add the potatoes, previously diced 2, and cook everything for about 10 minutes on low heat, stirring to prevent the potatoes from sticking to the bottom 3. Salt and pepper to taste.

Clean the kale and roughly chop the leaves 4; you should get about 500 g (1.1 lbs) of cleaned kale. Add it to the pan with the other vegetables 5 and start adding the vegetable broth, one ladle at a time, keeping it always below the level of the kale 6 and let everything cook for 25 minutes.

While the soup is cooking, prepare some croutons as an accompaniment: cut the bread, fresh or stale, into small cubes; place them on a baking sheet covered with parchment paper and drizzle with a tablespoon of oil 7 then bake them for 6 minutes at 392°F in grill mode, to toast them 8. Check the cooking and seasoning of the soup, which will be ready 9.

Blend the soup with an immersion blender until the kale becomes a cream 10. Pass the cream obtained through a fine mesh strainer, pressing with a spoon, to make it a velvety soup (11-12).

Put the velvety soup back on the heat and warm it for a couple of minutes 13. The kale velvety soup is ready: serve it still hot in a deep dish 14 and accompany it with the bread croutons 15!

Storage

Store the kale velvety soup in the refrigerator in an airtight container for 2-3 days.
The soup can be frozen.

Tip

The beauty of velvety soups is that you can customize them: if you want it creamier, just add some cream; if you want it more substantial, just add some short pasta. The preparation is quick and easy, but if you don't have an immersion blender, don't worry: you can do the exact same operation with your mixer!

For the translation of some texts, artificial intelligence tools may have been used.

Kale Cream Soup

PRESENTATION

INGREDIENTS

How to prepare Kale Cream Soup

Storage

Tip

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