Kale and spinach cream soup rich in vitamins

Kale and spinach cream soup rich in vitamins

Among the most surprising ingredients in fashion is the kale. This species of cabbage offers us many health benefits and can be incorporated in different ways to our diet.

Kale or kale is a very fashionable food because it is very easy to grow, very versatile in cooking and totally beneficial to health. It's definitely a great food. Its leaves can be used in fresh salads, pizzas and stews and even combined with other vegetables to create a soup or velvety kale.

Below we will introduce you to some elements to learn more about this wonderful and surprising vegetable. We will also give you some ideas for preparing a velouté of kale and spinach.

Properties and benefits of kale:

Properties and benefits of kale

This vegetable, which grows even in very difficult conditions as in the frost season are very easy to grow. Although it is very fashionable, it still remains unknown. The benefits it brings are truly extraordinary.

Its vitamin K content, for example, represents 648% of the recommended daily intake in just one cup. This same amount provides 206% of the recommended daily amount of vitamin A and 134% of vitamin C.

And as if that was not enough, its high antioxidant power has been demonstrated. It contains a phytonutrient that contributes to the cellular repair of DNA and reduces the growth of cancer cells.

Kale contains more calcium than milk and more iron than beef. Thanks to its extraordinary anti-inflammatory properties, the regular consumption of this vegetable helps prevent and even reverse arthritis, certain heart diseases and autoimmune diseases such as lupus and rheumatoid arthritis.

Uses of kale in the kitchen:

In addition to all the nutritional and therapeutic properties of kale, this ingredient has a sweet and delicious flavor that makes it very versatile in cooking. In addition, it's caloric intake is low and its consumption is therefore suitable for slimming diets.

With the smallest and lightest leaves, we can prepare salads. Green leaves can be used for hot preparations such as stews, soups, and soups. The combination of kale and spinach is widely used in the kitchen. The velouté of kale and spinach, in all its versions, is undoubtedly a very healthy and nutritious meal.

Recipes of velouté de kale

Light cream of kale and spinach:


  • 250 g fresh spinach
  • 250 g of kale
  • 1 leek
  • 2 large potatoes
  • 1 handful of basil
  • 1 liter of vegetable broth (preferably homemade)
  • olive oil, salt, and pepper to taste
  • bread croutons


  • Wash the spinach and remove the larger stems.
  • Wash the kale leaves and remove the larger stems.
  • Peel the potatoes and cut them into large cubes.
  • Cut the leek into large slices.
  • In a hot saucepan with olive oil, fry the leek for two to three minutes.
  •  Add the potatoes in cubes and continue to fry for two minutes.
  • Add the spinach, kale and vegetable broth. Season to taste.
  • Leave on the heat until the potatoes are cooked. Remove from the fire.
  • Add the basil and mix everything. Mix until you get a creamy and homogeneous mixture.
  • Serve with croutons of bread (baked bread squares with olive oil).


  • 250 g of kale
  • 250 g spinach
  • 1 clove garlic, finely chopped
  • 3/4 liter of vegetable broth
  • Half a cup of milk
  • 100 g of fresh cheese
  • olive oil, salt, and pepper to your taste


  • Wash the kale leaves and remove the larger stems. Chop as finely as possible.
  • Wash the spinach leaves and remove the larger stems. Chop very finely.
  • In a saucepan, boil the vegetable broth, add a little olive oil, minced garlic, salt, and pepper.
  • Once boiling, add the kale and spinach. Cook for about 15 minutes.
  • Add half a cup of milk (or a little more if necessary). When you come back from the boil, add the fresh cheese to the crumbs and cook another 5 minutes until the cheese is melted.
In addition to enjoying the nutrients of an ingredient like kale, you will gradually discover its flavor. A great option for everyday dishes.

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