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Kale soup with mushrooms
40 m active | 40 m total
Nutrition facts per serving:
  • Energy in kcal about 283
  • Fat about 20g
  • Carbohydrates about 14g
  • Protein about 11g
This is needed
This is needed for 4 people
  • 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
  • 80 g 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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And that's how it's done
And that's how it's done
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.
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.