Thursday is soup day! And now the kale has come so I figured I’d make a soup. Kale is such a wonderful vegetable, it’s almost a shame to make a soup out of it. For Christmas in some parts of Sweden we eat kale cooked in cream. Super tasty! Maybe we’ll give you a recipe later on. I have not yet tried crispy kale but one day I will. Today’s dish is traditionally served with half an egg but I really do prefer tofu.
Kale soup with tofu cubes serves 4 people
5 cups vegetable stock (or water with a couple of bullion cubes)
5 – 6 cups finely chopped kale
1/2 cup of soy or oat cream
salt and pepper to taste
Half a block of tofu
Rinse the kale thoroughly and chop into small pieces. Chop the onion and put it all in a
pot with the water and bullion. Let it simmer for 30 min, stir now and then. You might have to press it down with something. When it’s soft and ready, thicken it with some corn starch mixed in water and add the cream. Serve with pan fried tofu cubes and some bread (crisp or soft).
And the dessert!
Oven baked apples
50 gr margarine
1 tsp cinnamon
1/4 cup sugar, I use brown
1/2 cup mixed chopped nuts
Heat up the oven, 225 C/440 F. Mix everything except the apples to a paste, place them in a pan. Seed the apples and push down the nut paste into the hole. If you get any of the nut paste left, put it on top of the apples. Bake the apple for 20-30 min or until brown and soft. Serve with vanilla ice cream or custard.