| Prep: 15 mins | Cook: 30 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 22g | 12g | 22g |
| sugars | fibre | protein | salt |
| 5g | 3g | 15g | 1.2g |
One of my absolute favorite recipes on this journey of culinary exploration has to be the Sea Kale and Cheddar Soup. It’s a delightful convergence of comfort food flavors and wholesome nutrition, blending together ingredients that resonate deeply with both my upbringing in Seattle and my Japanese heritage. This recipe brings to life the bounty of the Pacific Northwest through the use of robust sea kale and creamy cheddar, wrapped in the embrace of velvety vegetable broth.
Beyond Just a Soup
The Sea Kale and Cheddar Soup is more than just a soup—it’s a celebration of nature’s finest produce, orchestrated into a dish that comforts the soul. Sea kale, a highly nutritious leafy green, not only adds a delightful crunch but also brings a host of health benefits to the table. Rich in vitamins A, C, and K, along with vital minerals like calcium and magnesium, sea kale boosts your nutritional intake while being a savory addition to the broth.
A Symphony of Flavors and Nutrients
Hearty, flavorful, and creamy, this soup balances the sharpness of cheddar with the earthy notes of potatoes, carrots, and celery. The addition of thyme and paprika elevates the flavor profile, adding depth and warmth—a perfect counterpart to the briny taste of the sea kale. The heavy cream and shredded cheddar cheese create a rich, luscious texture that’s both indulgent and satisfying.
This recipe reminds me of similarly heartwarming dishes like Potato and Leek Soup or Broccoli Cheddar Soup, but it stands out with the unique introduction of sea kale. For those who love classic comfort foods, blending such a nutritious green into a dish this rich and creamy makes it both familiar and novel.
Serving the Sea Kale and Cheddar Soup with slices of crusty bread completes the experience, allowing you to soak up every bit of the flavorful broth. If you’re looking to round out the meal, consider pairing this dish with a simple mixed green salad or roasted vegetables. Both options complement the soup’s rich flavors without overpowering them.
Incorporating sea kale into your diet is not only about enjoying its unique taste but also reaping its health benefits. It’s a versatile ingredient that shows how nutritional food can be both tasty and satisfying. This soup is a testament to the joys of culinary fusion, bringing together ingredients and flavors that reflect a love for diverse, nutrient-rich foods.
If you’re as passionate about unique greens as I am, try exploring more about sea kale on resources like Healthline or Nordic Food Living. They offer in-depth information about its benefits and other ways to incorporate it into your meals.
In essence, the Sea Kale and Cheddar Soup is not just a meal—it’s a comforting bowl of memories, nutrition, and exquisite flavors. Join me in celebrating this heartwarming dish, and I hope it brings as much joy and nourishment to your home as it does to mine.
What You’ll Need
- 1 tablespoon olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 cups sea kale, chopped
- 4 cups vegetable broth
- 2 large potatoes, peeled and diced
- 1 cup carrots, sliced
- 1 cup celery, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon thyme
- 1/2 teaspoon paprika
- 2 cups shredded cheddar cheese
- 1 cup heavy cream
- 2 tablespoons fresh parsley, chopped
- 6 slices crusty bread, for serving
Method
Step One
Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until soft and translucent, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
Step Two
Add the chopped sea kale to the pot and sauté for another 3-4 minutes, allowing it to wilt slightly.
Step Three
Pour in the vegetable broth, and add the diced potatoes, sliced carrots, and chopped celery. Stir well to combine.
Step Four
Season the soup with salt, black pepper, thyme, and paprika. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20-25 minutes, or until the vegetables are tender.
Step Five
Once the vegetables are cooked, use an immersion blender to partially blend the soup, leaving some chunks for texture. Alternatively, you can transfer about half of the soup to a blender, blend until smooth, and return it to the pot.
Step Six
Stir in the shredded cheddar cheese until fully melted and incorporated. Then, add the heavy cream, mixing well to combine.
Step Seven
Allow the soup to simmer for an additional 5-10 minutes, ensuring it is heated through. Finally, garnish with fresh parsley.
Step Eight
Serve the Sea Kale and Cheddar Soup hot, accompanied by slices of crusty bread. Enjoy!
