Kale and onion soup. Here is a yummy Kale and Soup Recipe that will lead you into autumn with a smile on your face! Sauté until onions are clear and begin to caramelize. Do not allow garlic to burn.
The best accompaniments for this entrée soup: hot onion or garlic bread and plenty of strong, black coffee.
Stewed fruit sparked with cinnamon or a smooth flan would make Meanwhile, when potatoes are partially tender, add kale and lentils, stirring well.
Season with crushed red pepper, salt and pepper.
You can cook Kale and onion soup using 9 ingredients and 8 steps. Here is how you achieve that.
Ingredients of Kale and onion soup
- Prepare 2 of onions.
- Prepare 2 of garlics.
- Prepare 1 of pack of kale.
- You need 1 of hand full of mushrooms.
- Prepare 1 of olive oil.
- You need 1 of red wine.
- It's 2 1/2 of beef bouillon cubes.
- Prepare 7 cup of water.
- It's 1 of salt and pepper.
This wonderful soup will warm your insides, delight your taste buds, and fill your stomach on a cold winter's night. It is full of dark green kale, potatoes, and cannellini beans. Heat the olive oil in a large soup pot; cook the onion and garlic until soft. Few things beat a steaming bowl of veggie-packed chicken soup on a crisp autumn evening, and this one happens to be a perfect potion for the seasonal chills.
Kale and onion soup step by step
- heat oil.
- add chopped garlic. cook till golden.
- add onions and cover with pepper. Cook till soft.
- add mush and butter. let mush sweat.
- add wine.
- add kale one handful at a time and mix in well. add butter too.
- Add bouillon. and let cook for 15ish minutes..
- Add eggs to boiling soup.
Add stock and chickpeas to pan; bring to a boil. Stir in soy sauce; discard thyme. This soup is like French Onion Soup's lighter, more spring-like cousin. Float two toasts on each bowl and evenly. Pour kale-broth mixture over croutons and caramelized onions.
