This soup brings back wonderful childhood memories for me, probably because my mom usually made a soup with nettles that tastes very similar to this kale soup. It’s usually eaten with boiled egg halves, to add some extra protein to the meal.

Here’s what you need to make the soup:

• 600 grams (21 oz) fresh or frozen kale
• 1 yellow onion
• 1 liter (1 quart) water
• salt & pepper to taste
• garlic (optional)
• 200 ml (approx 6.75 fl oz) cream, or coconut milk for dairy free

Here’s how you make it:

1. Wash the kale thoroughly, even if it’s organic. Cut away the hard stems and slice the kale thinly. (If using frozen kale, just use straight out of the bag.)
2. Chop the onion into small pieces and fry with butter or coconut oil in a big pot.
3. Add the kale and stir for a few minutes.
4. Add water and let the kale boil for about 20 min with lid on medium temperature.
5. Add the cream or coconut milk and bring it to boil.
6. Season with salt, pepper, and maybe a bit of garlic powder.
7. You can either eat the soup as is, or use an immersion blender (stick mixer) to make the soup a bit more smooth.

Serve the soup with hard boiled egg halves. Enjoy! 🙂