Kale soup with egg

Kale soup with eggThis soup is mild in flavour and the egg increases the amount of protein in the meal, making it filling. Kale contains iron which is extra good for those not eating meat. When one has eaten this soup you can enjoy both the flavour and having been healthy.
Cooking time: 40 minutes including a long break.

Cooking time 40 minutes for 4 portions

Nutritional value 1 portion: 277 kcal
17 g (25 E%)*
19 g (63 E%)
8 g (12 E%)
*The percentage of carbohydrates is low. Guidelines are: carbohydrates 45-60 E%, fat 25-40 E% and protein 10-20%. Try to compensate by adding a slice of bread.
+ One boiled egg contains: 85 kcal
0 g (0 E%)
6 g (63 E%)
8 g (37 E%)


  • 1 onion
  • 2 tbsp cooking oil
  • 500 g / 1 lb frozen kale (or two bunches of fresh kale)
  • 2 tbsp flour
  • 2 vegetable stock cubes
  • 0.5 tsp ground nutmeg
  • 0.5 tsp ground white pepper
  • 0.5 tsp salt
  • 200 ml / 3/4 cup milk, 1,5 % fat
  • 250 ml / 9 oz cooking cream, 15 % fat
  • 4 egg

Cooking instructionsHow to

  1. Chop and peel 1 onion. Brown it in 2 tbsp oil in a pot.
  2. Add 500 g / 1 lb kale to the pot. If you are using frozen kale, just add it frozen, if fresh, rinse and chop the leaves first.
  3. Powder over 2 tbsp flour and stir.
  4. Add 2 vegetable stock cubes, 0.5 tsp ground nutmeg, 0.5 tsp salt, 0.5 tsp white pepper and 600 ml / 2 1/2 cup water. Bring to a boil and simmer with a lid on the pot for 30 minutes. Boil 4 eggs for 8 minutes in another pot.
  5. Take a few moments and try yoga breathing as relaxation. Sit on a chair or lay on the floor. Place one hand on your chest and one on your stomach. Breathe in through your nose and fill your stomach so that it is full, keep breathing in and fill the chest, continue breathing in filling the chest up, and even more, lifting the collarbone. Pause. Exhale by letting your collarbone sink, your breast empty and finally your stomach. Continue a few rounds. When you feel ready, open your eyes and stretch out.
  6. When the soup has boiled, mix it smooth with a hand held mixer. Add 200 ml / 3/4 cup milk and 250 ml / 9 oz cooking cream.
  7. Serve the soup with egg and fresh bread.


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