Kale, Potato & Shallot soup

Don’t be put off by the simple list of ingredients.  I guarantee this soup is truly nutritious and delicious but only if made with ingredients bought from edible16.  It’s the local provenance that makes the difference!  If you need a bay leaf put a note on your order, we’ll pop some in your shopping for free if you order all three vegetables in the recipe below!


2 shallots, peeled and chopped

500g potatoes, peeled and cubed

200g kale, chopped – stalks and all!

1 bay leaf

2 tablespoons  Mellow Yellow Rapeseed Oil


In a large saucepan warm the oil, add the shallots and gently fry until softened.   Add potatoes, kale and bay leaf and continue cooking for a minute or so then pour on 2 litres of water and bring to the boil.

Season with salt and pepper, simmer  for about 20 minutes then serve piping hot.

Recipe by Emma Kendall


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