Alan Barrins' potato and kale soup
- Preparation and cooking time
- Total time
- Easy
- serves 6 as a starter
Ingredients
- 100ml olive oil, plus more to serve
- a pinch chilli flakes
- 4 cloves garlic, sliced
- ½ tsp fennel seeds
- 2 medium onions, diced
- 2 medium potatoes, peeled and cut into 1cm dice
- 300g kale, washed and roughly chopped
Method
- STEP 1
Warm 100ml olive oil in a large pan, taking care not to overheat, then add the chilli, garlic and fennel, and cook until fragrant. Add the onion with a pinch of salt, and cook for 4 minutes without colouring. Add the diced potato, allow to cook for a 1-2 minutes, then, once the potatoes are warmed through, add 1 litre of boiling hot water.
- STEP 2
Cook for 5-10 minutes until the potatoes are soft, then add the kale and cook for 2-3 minutes. When the kale has softened, spoon out 2 ladlefuls and blend well, then add back to the soup. Season, ladle into bowls and drizzle with a little more olive oil. Serve with freshly made soda bread.
