Try this Kale and Potato Soup recipe, or contribute your own.
Suggest a better descriptionCut potatoes in half then bake until cooked - skin on.
Julienne kale. Garlic slivers. Blend baked potato and stock
Heat oil in a pot, then saute kale with garlic slivers. Season with Salt. Set aside. Simmer potato and add fish sauce. Before turning off heat, add sauteed kale and mix well.
Optional: blend for smoother consistency.
Serve with cream.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (805g) | ||
Recipe Makes: 5 Servings | ||
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Calories: 443 | ||
Calories from Fat: 169 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.8g | 25 % | |
Saturated Fat 9g | 45 % | |
Monounsaturated Fat 6.6g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 54.6mg | 17 % | |
Sodium 2367.2mg | 82 % | |
Potassium 1419.4mg | 37 % | |
Total Carbohydrate 48.9g | 14 % | |
Dietary Fiber 4.2g | 17 % | |
Sugars, other 44.7g | ||
Protein 21.2g | 30 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 443
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