Search

Kale and bacon broth

(5 ratings)

What's my recipe book?

Close

We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Print
Woman's weekly's Kale and Bacon Broth
Woman's weekly's Kale and Bacon Broth
  • Serves: 3 - 4

  • Cooking time:

  • Costs: Cheap as chips

Woman's Weekly recipe A comforting soup made with cheap ingredients like fresh kale and bacon

Ingredients

  • 2tbspsunflower oil
  • 1 large red onion, peeled and sliced
  • 2 cloves garlic, peeled and crushed
  • 6-8 rashers smoked streaky bacon, chopped
  • 500g (1lb) potatoes, peeled and cut into chunks
  • 1 litre (1¾ pints) ham or vegetable stock
  • 200g (7oz) kale, finely shredded
  • Salt and ground black pepper

Freezing suggestions: The soup may be prepared up to the end of step 3, chilled and then frozen for up to 1 month. Allow the broth to defrost, reheat and bring to the boil, then finish as step 4.

Method

  1. Heat the oil in a large pan and add the onion, garlic and bacon. Cook over a medium heat for 7-10 mins, stirring occasionally, until the ingredients have started to turn a light golden colour.
  2. Add the potatoes to the pan and cook for a further 2-3 mins, stirring occasionally. Pour in the stock and bring the mixture to the boil. Reduce the heat and then simmer the broth for about 15-20 mins, until the potatoes are soft.
  3. Remove the pan from the heat and use a potato masher to break up the potatoes, leaving them slightly chunky.
  4. Return the pan to the heat and bring to the boil, then add the shredded kale to the pan and simmer for about 5 mins, until the kale is just tender. Season to taste and serve straight away.

Nutritional tip:Calorie and fat values are for the maximum number of servings statedFeature: Sue McMahon. Photos: Simon Pask. Props stylist: Sue Radcliffe

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 324(kcal)
  • Fat 19.0g
  • Saturates 5.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Your rating

Average rating

  • 3
(5 ratings)

Your comments

comments powered by Disqus

FREE Newsletter