Ingredients
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Method
-
Fry the base
Fry the onion and garlic in the olive oil until soft and translucent.
5 min -
Simmer
Add the diced potatoes and the vegetable stock, then simmer with a lid on until the potatoes are tender.
20 min -
Partly mash
Partly mash the potatoes in the soup with a fork or hand blender, so that the soup becomes slightly thick.
-
Add the kale
Add the finely sliced kale and cook for a few minutes, until it has softened but still remains green.
5 min -
Sausage and seasoning
Add the sliced sausage to the soup, season with salt and pepper, and cook for a few more minutes.
5 min -
Serve
Serve hot, drizzling a little fresh olive oil over each bowl before serving.
| Nutrient | Total (4 servings) | 1 servings |
|---|---|---|
| Energy | 1 390 kcal | 348 kcal |
| Fat | 79 g | 20 g |
| of which saturates | 19 g | 4,8 g |
| Carbohydrates | 136 g | 34 g |
| Protein | 42 g | 11 g |
| Fibre | 22 g | 5,4 g |
An estimate calculated from the raw weight of the ingredients. Calculated with approximate data: onion. Source: USDA FoodData Central.
Allergens and diets Based on the ingredients, it shows which common allergens the recipe contains and which diets it suits (e.g. gluten-free, dairy-free). For sensitive digestion, high-FODMAP and lactose-containing ingredients are listed separately. For information only; always check the actual products.
Contains: none of the tracked allergens
May contain: gluten, celery (depends on the exact product used)
For sensitive digestion: onion, garlic (high-FODMAP or lactose-containing ingredients)
The labels are based on ingredient names, for information only and not medical advice. With a severe allergy or condition, check the actual products and ask your doctor.
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