Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Green Kale Soup Recipe
    Lost? Site Map

    Green Kale Soup

    Green Kale Soup. Photo by JackieOhNo!

    1/2 Photos of Green Kale Soup

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    PanNan's Note:

    This recipe is published in Scandinavian Feasts by Beatrice Ojakangas. It was a traditional soup served in Sweden as a symbol of hope and life on Maundy Thursday, when the evil spirits were thought to be active. Note: try it with the eggs sunny side up instead of hard boiled for a change - it's YUM!

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Combine the greens, onions and water in a large soup pot. Bring to boil and cook 10 minutes.
    2. 2
      Strain the liquid and set aside. Transfer the vegetables to a food processor or blender. Process until the leaves are chopped, but not pureed, adding flour and some of the strained liquid, as needed, to keep the mixture fluid.
    3. 3
      Return the mixture to the pot, along with the rest of the strained liquid. Add chicken broth. Heat to boiling and whisk in salt, ginger and pepper. Stir in the cream.
    4. 4
      Garnish with chopped hard boiled egg and chives. Serve hot.

    Browse Our Top Spinach Recipes

    Ratings & Reviews:

    • on June 07, 2010


      This was really delicious! I used a combination of green kale and Russian Red kale fresh from the farm. I found that quite a bit more salt needed to be added, as well as pepper, but that is just a matter of taste. I did not taste the ginger at all, which was fine. This came out as a lovely cream-style soup, but the flavor of the kale really stood out. This was greatly enjoyed! Thanks for sharing this healthy soup. Made for ZWT6 by a RedHot Renegade.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 12, 2005


      I made this just as written, including the options. It would not be my first choice as a great way to use kale.I did, however, enjoy the broth part of the soup and liked the flavor added to it by the kale.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Green Kale Soup

    Serving Size: 1 (292 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 149.6
    Calories from Fat 80
    Total Fat 8.9 g
    Saturated Fat 4.6 g
    Cholesterol 84.2 mg
    Sodium 701.3 mg
    Total Carbohydrate 11.8 g
    Dietary Fiber 2.0 g
    Sugars 0.8 g
    Protein 7.2 g

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes