Roast the whole head of garlic (skin on) covered with a drizzle of olive oil in the oven at 120℃ for 30/45 min until the garlic soften. Let the garlic cool. Cut the bottom part of the garlic head and squeeze out the roast garlic pulp…. Smells delicious …
Cook the kale in a large amount of well salted boiling water for 4-5 minutes. Refresh the kale strait away in icing water. Then drain the kale (this process is going to help to keep a bright green coloured soup).
Peel and chop roughly all the vegetables and sweet them with the butter, nutmeg and salt on low heat in a large sauce pot for 5 min. Cover with 1.5 litter of cold water and simmer for 20/30 min until all the vegetables are cooked through. Add the blanched kale and the garlic pulp and blend. Check the seasoning before serving.