Kale soup with mushrooms

Total time: 40m
Preparation Time: 40m

For 4 people

Nutritional Information

Contains 283 Kcal, 11g Protein, 14g Carbohydrates, 20g Fat


  • Soup
  • 1 tbsp olive oil
  • 1 onions, finely chopped
  • 2 tbsp sage, finely chopped
  • 2 tbsp dry white vermouth (e.g. Noilly Prat)
  • 1.2 litres chicken bouillon
  • 120 g leaf spinach
  • 15 g dried porcini mushrooms
  • 250 g mealy potatoes, cut into pieces
  • 200 g kale, in Stücken
  • Garnish
  • 80 g fried bacon, in pieces
  • 1 tbsp olive oil
  • 100 g mixed mushrooms, halved
  • 2 pinches salt
  • 1 tbsp sage, finely chopped
  • 1 dl sour single cream
  • 30 g Micro Greens (e.g. mild)

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  • Soup

    Heat the oil in a wide pan. Sauté the onion and sage, add the potatoes and kale, continue sautéing for approx. 5 mins. Add the Vermouth and reduce almost completely. Pour in the stock, bring to the boil, add the mushrooms, cover and simmer gently for approx. 25 mins. Add the spinach, allow to wilt, purée the soup.
  • Garnish

    In a non-stick frying pan, gently fry the bacon until crispy, remove. Heat the oil in the same pan. Add the mushrooms, fry for approx. 4 mins., add the sage, cook briefly, remove, season with salt. Serve the soup in bowls, garnish with sour cream, bacon, mushrooms and Micro Greens.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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