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6 Serves
120 Mins
Peel and dice the potatoes and onions. Finely mince the garlic. Thinly slice the kale into ribbons.
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PortugueseVitamin E
1 mg / 15 mgVitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
14 µg / 400 µgCalcium
22 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
16 mg / 420 mgPhosphorus
60 mg / 1,250 mgPotassium
275 mg / 4,700 mgSodium
1217 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
4 µg / 55 µgFiber
1 g / 28 gSugar
3 g / 50 gSaturated Fat
2 g / 20 gCholesterol
11 mg / 300 mgCaffeine
0 mgNet Carbs
10 gAlcohol
0 g
Heat the olive oil in a large stock pot over medium heat. Add the onions and garlic, sautéing until softened and fragrant.
Add the potatoes and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer until the potatoes are very tender, about 45 minutes.
Use a potato masher to partially crush the potatoes directly in the pot to thicken the broth. Stir in the kale and cook for an additional 5 minutes until wilted.
Season the soup with salt and black pepper to taste. Serve hot.
15
g82
g47
g
Moroccan