Potato, Kale And Roast Garlic Soup By JB Dubois


1 kg homegrown potatoes
1 whole head of garlic
300g green Curly Kale or Cavolo Nero Kale
1 leek
1 small onion
1 small pinch ground nutmeg
A drizzle of olive oil
50g butter
Sea salt to season

5 Steps to a delicious healthy soup

  1. 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 softens. Let it cool before cutting the bottom off and squeezing out the roast garlic pulp.
  2. Cook the curly kale in a large pot of salted boiling water for 3 to 4 minutes. Strain the kale and cool it straight away in ice water.

This process is called ‘blanching’ and will produce a vibrant green colour in your soup. Squeeze the cooked leaves and chop them roughly.

  1. Peel and roughly chop the onion, leek and potatoes and gently cook them, stirring frequently, with the butter, nutmeg and a pinch of salt on a low heat in a large pot for 5 minutes. Cover with 1.5 litres of cold water and simmer for 20 to 30 minutes until all the vegetables are cooked through.  
  2. Add the blanched kale and the garlic pulp and blend.
  3. Season to taste before serving