Posts Tagged With: veggies

Kale, potato and egg soup


Amazing what you can put in a soup isn’t it? Sounds very simple this one, but the flavours and bold and bright at the end. And it’s perfect for this freezing, wintry and blustery day…

Fresh from the garden: potatoes, garlic, kale, eggs
Recipe source: adapted from a recipe on
Serves: 4 or 24 tastes


  • Chopping boards & knives
  • Garlic press
  • Measures: tablespoon, teaspoon
  • Medium stockpot
  • 4 little bowls or ramekins
  • Ladle
  • Microplane grater
  • 4 serving bowls



  • 2 medium yellow potatoes
  • 3 garlic cloves
  • 1 teaspoon cooking salt
  • 1.5 litres water
  • 2 tablespoons bouillon
  • 1 bunch kale (about 15 big leaves)
  • 1 teaspoon apple cider vinegar
  • 4 large eggs
  • Flaked salt and pepper
  • 20g grana padano or parmesan cheese
  • Extra-virgin olive oil

What to do:

  1. Scrub the potatoes then chop it onto centimetre cubes. Peel the garlic cloves and squeeze them through the garlic press.
  2. Add potato, garlic, salt, water and bouillon to a medium stockpot over medium-high heat. Bring to a boil, then reduce the heat to simmer.
  3. While the potatoes start to cook, wash the kale and shake dry over the sink. Remove any thick, tough stems and chop them into tiny pieces. Add the chopped stems to the pot with the potatoes and simmer for 2 minutes.
  4. Stack the leaves of kale on top of each other. Slice them crosswise into thin ribbons, and add them to the pot with the potatoes and kale stems. If necessary, add more stock or water to the pot to just about cover the kale.
  5. Cover the pot and let the soup cook for 8 to 10 minutes. The soup is ready when the potatoes are easily pierced with a fork, and when a ribbon of kale has become tender, but has not yet become stringy or pulpy. Stir in the vinegar. Taste and season with more salt and fresh cracked pepper. Also add more stock or water if a more liquid soup is desired.
  6. To finish, crack the eggs into little bowls, and then gently slide them into the soup. Ladle some of the soup broth on top of the eggs to submerge them. Put the lid back on the pot and cook for 4 minutes. When done, the whites of the eggs should be opaque, but the yolk should still be soft. If the eggs break into the soup before they are poached, just use a fork to swirl them into the soup.
  7. Carefully spoon the eggs into a soup bowls. Ladle the soup on top. Finish with a grating of grana padano cheese and a thin drizzle of olive oil and serve.

Notes: What else could you put into a soup? What else could you use instead of kale?


Categories: Kitchen Garden, Recipe, Uncategorized | Tags: , , , , , , , , | 1 Comment


Jamie says, “Save the rinds from your Parmesan cheese and pop into your soup for some extra flavour, just remember to remove before serving – those little piece of rind that you’d normally throw away are super tasty and not to be wasted.”

Fresh from the garden: loads!
Recipe source: adapted from a recipe on Jamie Oliver’s Food Revolution
Serves: 8 or 30 tastes


  • Chopping boards & knives
  • Peeler
  • Large stockpot
  • Measures: jug, ½ cup, tablespoon, teaspoon
  • Scales
  • Salad spinner
  • Mixing bowls – big, med, small
  • Grater
  • Scissors
  • Wooden spoon
  • Ladle
  • Serving bowls




  • 1 red onion
  • 1 large potato
  • 5 cloves garlic
  • 2 carrots
  • 2 sticks celery
  • 1 zucchini
  • 1 small leek
  • 1 tablespoon olive oil
  • A teaspoon dried oregano
  • 1 bay leaf
  • 2 cans chopped tomatoes
  • 1 can chickpeas
  • 1 litre vegetable stock or boiling water and 1 tablespoon bouillon
  • Large handful kale
  • ½ cup small pasta
  • A bunch of basil
  • Freshly ground black pepper
  • 50g parmesan cheese

What to do:

    • Peel and finely chop the onion. Peel the potato under running water and then dice. Peel and chop the garlic. Wash and finely chop the carrots. Wash and finely chop the celery, including the leaves. Wash and finely chop the zucchini. Wash the leek thoroughly, peeling back the layers under running water, and finely slice.
    • Heat a large pot over a medium heat and add a lug of olive oil. Throw in the onion and fry it gently until it starts to smell fantastic. Add the garlic, carrots, celery, zucchini, leek, oregano and bay leaf and cook slowly for about 10 minutes, stirring now and then, until the vegetables have softened.
    • Add the tomatoes, potato, drained and rinsed chickpeas and vegetable stock or hot water and bouillon, then cover with a lid and bring everything slowly to the boil. Simmer for another 5 minutes.
    • Meanwhile wash the kale and shake dry, then remove the stalks (and discard) and chop the leaves into thin ribbons. Wash the basil, pick the leaves and spin them dry. Measure the parmesan and grate it.
    • Add the kale and pasta, and cook for 10 more minutes, until the pasta is cooked. If the soup is too thick for you after cooking the pasta, thin it with a little more hot water.
    • Snip the basil leaves with scissors into thin ribbons and then stir into the soup with a grind of black pepper. Taste to check the seasoning and add more salt or pepper if needed.
    • Finish by ladling into soup bowls and sprinkling a little Parmesan on. Serve!

Notes: Where does minestrone originate? What is parmesan rind? What is another name for chickpeas?

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Dragon’s tongue beans with basil aioli

Herby? Garlicky? Yup, ticks all the boxes… yum yum yum! Hooray for mayonnaise! You can use any long beans for this – we were juts lucky to have a few brightly coloured Dragon’s Tongue beans to use alongside some runner beans.

Fresh from the garden: Dragon’s tongue beans (and other long beans) lemon, eggs, basil, garlic
Recipe source: Melissa
Serves: 2 as a side dish


  • Small saucepan and lid
  • Colander
  • Salad spinner
  • Scissors
  • Bowls – large, small
  • Chopping board & knife
  • Citrus juicer
  • Garlic press
  • Stick blender & cup
  • Measuring – jug, ½ cup, tablespoon, teaspoon
  • Serving bowls

  • A handful of dragon’s tongue beans
  • Cooking salt
  • A small handful basil
  • 1 juicy lemon
  • 1 small garlic clove
  • 2 eggs
  • 1 teaspoon Dijon mustard
  • 1/2 cup rice bran oil
  • Flaked salt & black pepper

What to do:

  • Fill up the saucepan with cold water, put the lid on and set to boil.
  • Wash and drain the beans, then snip off the stalk end.
  • When the water in saucepan is boiling, add a teaspoon of salt and the whole beans. Cook the beans for 3 minutes, then drain and refresh in a bowl of cold water. Drain again.
  • Meanwhile for the aioli, pick the basil leaves, wash them well, spin them dry and finely snip with scissors into 5mm ribbons.
  • Cut the lemon in half and juice a half.
  • Smash the garlic clove, peel it and squeeze it through the garlic press.
  • Carefully separate one egg and reserve the yolk in a small bowl.
  • Into the stick blender cup add the whole egg, the egg yolk, the mustard and a teaspoon of lemon juice. Whizz together until all is combined.
  • Measure the rice bran oil, then get a friend to help super-slowly stream in the oil into the egg mixture while you are whizzing (this takes a few minutes so don’t rush it).
  • To make this mayo into an aioli, slowly add in another teaspoon of lemon juice, the pressed garlic, the chopped basil and a good sprinkle of salt and pepper. Blend until smooth. Taste and check if it needs any more lemon juice or salt and adjust if needed.
  • Divide the beans among serving plates and drizzle the mayo over one end of each plate and serve.
  • Any spare aioli can be stored in an air-tight glass jar in the fridge for 3 days.

Notes: What is aioli? Why is it different to mayonnaise? What else could you serve it with? What could you make with the leftover egg whites?


Categories: Kitchen Garden, Recipe | Tags: , , , , , , , , | Leave a comment

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