Alan Barrins’ potato and kale soup

  • serves 6 as a starter
  • Easy

This rustic Irish soup from Corrigan's Mayfair makes for a great dinner party starter or lighter meal. It's perfect for St Patricks day but it tastes just as good all year round.



  • olive oil 100ml, plus more to serve
  • chilli flakes a pinch
  • garlic 4 cloves, sliced
  • fennel seeds ½ tsp
  • onions 2 medium, diced
  • potatoes 2 medium, peeled and cut into 1cm dice
  • kale 300g, washed and roughly chopped


  • 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. 

Nutritional Information

  • Kcals 250
  • Carbs 18.3g
  • Protein 4.1g
  • Fat 17.3g
  • Salt 0.1g
  • Saturates 2.4g
  • Fibre 2g