Before explaining how kale is cooked, we have to point out that this food is popular for its high content of calcium and vitamins C, A and K. In general, recipes with kale will provide us with a lot of fiber and will help the transit of our intestinal system. Although it can be eaten raw or cooked, it is advisable to steam it or boil it in water so that the dish is less indigestible.
To prepare this vegan cream of kale with spinach you only have to sauté the ingredients, cover with vegetable broth and wait for them to be tender before blending. As you will see, this kale soup is simple and can be made overnight. Write down the step by step of this green cream and tell us what you think!
Ingredients to make Vegan Cream of Kale:
- 100 grams of kale or kale
- 100 grams of fresh spinach
- ½ leek
- ½ spring onion
- 1 pinch of salt
- 1 pinch of ground cumin
- 1 potato
- 400 milliliters of vegetable broth
How to make Vegan Cream of Kale:
- We start by making a sauce with the leek, spring onion and potato. We put them in a pot with a splash of oil, add salt and ground cumin, and let them cook for 4 minutes.
- Tip: It doesn’t matter how you cut the vegetables, but the smaller the size of the potato, the less it will take to cook.
- We incorporate the cut and washed spinach, move and wait for them to reduce their volume. We cook about 3 minutes.
- It’s time to add the kale or collard greens. As we have done with the spinach, we move and wait for it to reduce its size a bit. We cook 3 more minutes.
- Cover with vegetable stock, adjust salt if necessary, and cook until the potatoes are tender (about 15-20 minutes).
- Once cooked, mash the kale soup until there are no lumps.
- Trick: If necessary, strain with a strainer to make it finer.
- We serve the vegan kale cream with a little sesame on top. We recommend drinking it hot, but you can also try it warm.
