5 from 2 votes
Curly Kale & Butterbean Soup
Curly Kale & Butter Bean Soup
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Course: Soup
Servings: 5 people
Author: Kate Ford | The Veg Space
  • 2 tbsp olive oil
  • 1 leek, trimmed and finely chopped
  • 1 onion, peeled and finely chopped
  • 2 cloves garlic, peeled and crushed
  • 1 potato, peeled and roughly cubed
  • 100 g curly kale, tough stalks removed
  • 2 x 400g tins butterbeans, drained and rinsed
  • 1 litre water
  • 4 tsp stock powder
  • handful fresh parsley
  1. Heat the oil in a large saucepan and add the leek, onion and garlic. Fry gently for 3-4 minutes until soft.
  2. Add the potato, curly kale and butterbeans, then the water and stock powder. Bring to the boil, then reduce to a simmer and cook for 20 minutes until the potatoes are tender. Taste, and season with salt and pepper as required.
  3. Add the parsley, then blitz with a hand blender or in a high-speed blender, and serve immediately.