Kale And Watercress Soup Recipes

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WATERCRESS, KALE AND COCONUT MILK SOUP



Watercress, Kale and Coconut Milk Soup image

Simmer kale, watercress and potato with garlic, ginger and onion for a soup made rich and creamy with a touch of coconut milk.

Provided by Food Network Kitchen

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 11

2 tablespoons duck fat or coconut oil
1/2 cup chopped Vidalia onion
1/2 cup sliced scallion, white and light green parts only
1 cup chopped peeled potato
1 tablespoon peeled chopped ginger
1 medium clove garlic, minced
Kosher salt and freshly ground black pepper
3 1/2 cups chicken broth
1 1/2 cups firmly packed chopped kale
1 1/2 cups firmly packed chopped watercress
1/4 to 1/2 cup coconut milk, as desired

Steps:

  • Roughly chopped fresh cilantro and chopped toasted cashews, for serving
  • Heat the fat in a medium saucepan over medium heat. Add the onion and scallion and cook, stirring, until tender, 3 to 5 minutes. Add the potato, ginger, garlic, 1/2 teaspoon salt and a few grinds of pepper, and cook, stirring, until the potatoes are well coated, 2 to 3 minutes more. Pour in the broth and bring to a simmer.
  • Simmer until the potatoes are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Add the kale and watercress and simmer 5 minutes more. Remove from the heat and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full per batch).
  • Stir in the coconut milk and reheat the soup if necessary, adjusting the consistency and seasoning with water, salt and pepper.
  • Serve hot sprinkled with the cilantro and cashews.

KALE AND WATERCRESS SOUP



Kale and Watercress Soup image

"The flavors blend so well, you won't even guess you're eating kale." -Guarnaschelli

Provided by Alex Guarnaschelli

Yield Makes 8 servings

Number Of Ingredients 13

2 tablespoons unsalted butter
8 white button mushrooms, cut into 1/4-inch slices
6 shallots, sliced
3 garlic cloves, grated
2 bunches kale, stems and center ribs discarded, cut into 1-inch strips, divided
1 tablespoon kosher salt
1 teaspoon white pepper
3 Idaho potatoes, peeled and cut into 1/4-inch-thick slices
1 cup heavy cream
1 cup whole milk
2 bunches watercress, trimmed, plus more for garnish
3 tablespoons reduced-fat sour cream (optional)
8 slices whole-grain bread (optional)

Steps:

  • In a large pot over medium heat, add butter. As it melts, add mushrooms, shallots, garlic, half the kale, salt and white pepper. Cook until shallots are translucent and kale starts to cook down, 3 to 5 minutes.
  • Add potatoes, remaining kale and 2 cups water. Cover; reduce heat to low. Cook until potatoes are tender, 15 to 20 minutes.
  • In a medium pot, simmer cream and milk; season with salt and pepper. Add watercress to soup; stir to wilt; remove soup from heat. Stir in cream mixture; simmer.
  • In a blender, blend soup in batches until smooth. Divide among 8 bowls; top with sour cream and watercress leaves, if desired. Serve with whole-grain bread, if desired.

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