How to make
If you love vegetable soups, you will definitely like this one.
It can also be classed as a vegan dish, when you exclude the butter, eggs and prosciutto.
Also, it is garnished only with fried parsnips or other root vegetables and garlic, as well as with roasted nuts/croutons.
But here is the description of the full version of this great green kale soup.
Chop and fry the leeks and onions in olive oil. The heat should be moderate, so that the vegetables can soften nicely.
Add the washed and chopped diced potatoes and kale leaves.
Add the water, season with salt, black pepper and boil it with the lid on for 25 minutes.
Blend the green soup and add the butter and make sure to stir it, so that it can melt.
For a garnish, I chose to make one egg per serving - it can be poached and added inside of the irresistible soup, or fried in a pan and served separately with a little prosciutto.
Chop the prosciutto itself and bake it in a pan and cut the garlic into thin circles and fry it until it aquires a golden color - that way you get a great crunchy garlic chips, which is sprinkled on the soup and eggs.
Separately, for more crunchy elements, make delicious root vegetable chips or kale chips.
6. Serve the soup with kale while it is hot and garnish it with toast.
Enjoy your meal!
