Chilled Kale and Potato Soup

This chilled kale and potato soup recipe features potato, onion, and kale simmered in beef broth seasoned with nutmeg, cinnamon, allspice, and sage.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 262 Calories

Ingredients

• salt and ground black pepper to taste
• 2 slices bacon
• 1 fresh red chile pepper, seeded and chopped
• 1 clove garlic, sliced
• 1 pinch ground cinnamon, or to taste
• 1 pinch ground nutmeg, or to taste
• 1 cup water, or more as needed
• 1 pinch ground allspice, or to taste
• 1 large red potato, peeled and diced
• 6 leaves kale, finely chopped, stems included
• 2 dried sage leaves, crushed
• 1.5 cups beef broth
• 0.5 onion, finely chopped

Recipe Instructions

Step 1

Combine beef broth, water, potato, onion, chile pepper, and garlic in a Dutch oven or large saucepan; bring to a boil over medium-high heat. Stir in kale; season with nutmeg, cinnamon, allspice, salt, and black pepper. Reduce heat to medium; simmer until potato is tender, about 20 minutes, adding more water if needed.

Step 2

Meanwhile, cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until slightly browned but still tender, about 5 minutes. Drain on a paper towel-lined plate. Chop bacon.

Step 3

Stir bacon into soup; simmer no more than 3 minutes. Chill in the refrigerator for at least 2 hours. Top servings with sage.