Ingredients

• 1 tablespoon olive oil
• 1 onion
• 1 clove garlic
• 500 g potatoes
• 750 ml vegetable broth
• 100 g kale

To serve:

• smoked red paprika
• freshly ground black pepper

Preparation

1. In a pot with olive oil, soften the onion cut into cubes and the garlic sliced. Add the peeled and cubed potatoes and sauté occasionally stirring for about 5 minutes.
2. Pour in the hot broth and bring to a boil. Cover and cook until the potatoes are tender for about 15-20 minutes.
3. Remove about a cup of potatoes from the soup and blend the rest into cream, add back the reserved potatoes and the kale chopped into pieces (without tough stems).
4. Stir, cover and cook on medium heat for about 5 minutes. Season with salt if needed. Serve with smoked paprika and pepper.