Healthy and nutritious soup with colorful spinach and kale

This soup is rich in vitamins A, C, E, B6, iron, potassium, magnesium and folate.

– The best of all, is that it tastes good, says Wenche.

The soup is gluten- and milk-free.

Kale and spinach soup served with cheese-filled bread

  • 250-300 g kale and fresh spinach (finished cleaned) any remnants of other raw vegetables.
  • 6 dl chicken or vegetable stock
  • 1-2 cloves garlic (can be omitted)
  • 1 leek (large leek, use only the green)
  • 2 tablespoons olive oil
  • 3-4 tablespoons crème fraîche (preferably light)
  • salt, pepper
  • grated nutmeg

Rinse well of kale and spinach. Let the water drain well, grate or coarsely chop the kale. Cut up the green on the leek and put in boiling lightly salted water, bring to the boil again. Pour off the boiling water and cool in ice cold water.

Saute finely chopped garlic in oil, add well drained kale and leeks, pour on chicken stock and bring to the boil. Let infuse for 4-5 min.

Use a hand mixer and “run” to a smooth soup.

Stir in the crème fraîche.

Season with salt, pepper and grated nutmeg.

Cheese-filled bread

Made while the soup is brewing. The bread tastes best freshly baked!

NUTRITIONAL AND DELICIOUS: Spinach and kale soup with cheese-filled bread.  Photo: TV 2

NUTRITIONAL AND DELICIOUS: Spinach and kale soup with cheese-filled bread. Photo: TV 2

  • 1 country bread (oval bread) or regular bread, see tips
  • 1 dl sun-dried tomato in oil (can be replaced by increasing the amount of soft cream cheese or 50 g butter)
  • 50 g soft butter or cream cheese
  • 1 clove garlic (can be omitted)
  • 1 handful of fresh herbs or 2 teaspoons of dried green herbs (use a mixture of what you have)
  • about 150 g finely grated white cheese (grate and mix together the leftovers you have)

Preheat oven to 200 ° C.

Mix together sun-dried tomato with 1-2 tablespoons oil from the tomatoes and soft butter / cream cheese until smooth. Add the herbs towards the end. Stir in finely grated cheese.

Cut / cut squares in the bread – not all the way through. Fill the tomato and butter mixture in the “holes”. Sprinkle over finely grated cheese and “push” into the bread.

Bake on the middle rack in a hot oven for 8-10 minutes (until the cheese has melted and is golden).

Serve freshly baked.

You can also mix together soft butter, herbs (dry or fresh) and finely grated cheese.

Tip: If you have leftovers from a regular “oblong” bread, cut it into slices almost through and distribute the filling and cheese between the slices and bake as described.

Tip: The bread can also be served as a separate dish with salad as an accompaniment. If necessary, add finely shredded, fresh ham or cured meats.

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