Carrot and Kale soup

Simple, tasty and elegant are the three words that come to my mind when I think about this soup. It was again a creative elaboration from what was available in my refrigerator that day. And it turned out good.


1. 10-11 carrots (peeled and chopped into pieces of approximately 1 cm)

2. 2 Kale leaves – roughly chopped

3. 1 yellow onion – finely sliced

4. 2 garlic cloves – finely chopped

5. 3 twigs of thyme

6. Olive oil and salt

7. Water

8. Pumpkin seeds roasted (optional)

9. Black pepper (optional)

10. Vegetable bulliong (1 tablet).


Wash and prepare all the vegetables as per the Ingredients list. Take a big wok. Add around 2 tbsp of olive oil. Now add onions and garlic and fry until they are translucent. Now add carrots and Kale. Add thyme twigs. Add water to cover the vegetables and let this boil on medium heat until carrots are soft. Add the buillong along with the cooking vegetables. Add more water if needed. Add salt either after boiling or already while boiling.

When the carrots are softened, remove the thyme twigs and let this cool for a while.

In the meantime toast some bread to serve on the side. Put some salt on the toasted bread and keep aside for serving.

Take a grinder and grind the vegetables and water to a smooth soup.

Pour the soup into deep bowls and top up with roasted pumpkin seeds. Sprinkle black pepper on the top if you like it.

That’s it. Ready to serve.

Enjoy. Hugs. ❤️