There is something wonderfully nourishing about homemade cooking, and this cress and kale soup recipe ticks all the boxes. With a silky smooth texture and vibrant green goodness in every spoonful, it ticks all the boxes.
This is the latest dish in our series of tasty recipes that feature just 7 simple ingredients. They are all mega-tasty and can be made by people of any cooking ability.
You’ll make this recipe in less than 30 minutes from start to finish, plus it’s perfect to eat over a few days. You can also swap around the green ingredients for other veg, like baby spinach or rocket. Time to get cooking…
Cress & Kale Soup: Ingredients
- Sour cream
Slice the garlic, peel and chop the potatoes, and get going on dicing the onions and chopping up the rosemary. The prep should take just 10 minutes and that’s all the hard work done.
Start by slowly sweating off the garlic, onions and rosemary in some olive oil. This should take you 10 minutes, without adding any colour (keep the heat low so you don’t brown them), as you want to extract maximum flavour.
Add in the chopped potatoes and stir everything around for another minute or so.
Cover the ingredients with water and bring it to the boil. You could also add chicken stock or vegetable stock, but the natural flavours are what make this soup so unique and healthy.
After about 10 minutes cooking when the potatoes are soft, add the mix to the blender along with the cress and kale.
Add in a large dollop of sour cream. This is where the rich texture and lush taste to the soup comes from. Blend until smooth. Season with salt and pepper to taste.
Serve up with an extra large dollop of sour cream in the middle for extra deliciousness. The soup will keep in the fridge for a couple of days and is ideal for reheating as you need it. You can also freeze it.
A healthy and tasty treat.
If you likes this recipe check out our Big 7 Food Instagram account for more of the same.