Winter Kale and Potato Soup with Kasseler

A hearty kale soup with floury potatoes and tender Kasseler, the kind served on the table during kale season. It warms you on cold days and is filling on its own.

By yumbelo · 4 servings · 45 minutes

Ingredients

• 500 g Kale, fresh, cleaned
• 600 g floury potatoes
• 300 g Kasseler roast, boneless
• 1 pc onion
• 2 pc garlic cloves
• 2 pc carrots
• 1 l vegetable stock
• 2 tbsp vegetable oil
• 1 pinch nutmeg, grated
• salt
• pepper, freshly ground

Method

1. Wash the kale, remove the tough stems and roughly chop the leaves.
2. Finely dice the onion and garlic, peel the carrots and slice them, peel the potatoes and cut them into cubes.
3. Cut the Kasseler into small cubes.
4. Heat the oil in a large pot, sear the Kasseler vigorously in it and remove it.
5. Sweat the onion, garlic and carrots in the rendered fat until soft.
6. Add the potato cubes and stock, bring to a boil and simmer for about 10 minutes.
7. Add the kale and simmer for another 15 minutes until everything is tender.
8. Return the Kasseler to the soup, season with salt, pepper and nutmeg and serve hot.