Kale soup

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Even if you are not a fan of kale, I challenge you to try this! Kale ends up keeping its shape, so you have something to chew on. And it goes so well with starchy potatoes and juicy and plump barley.

For this recipe I used pearl barley because I couldn’t find the whole stuff. But if you can, use whole barley because it looks prettier and it adds more texture because each piece is bigger.

This is one of those meals I like to make and have for two to three days. Perfect for when I don´t have time too cook every day!

Kale soup

Course: Vegeterian


Total time






  • 1 medium brown onion

  • 400 gr green kale

  • 6 potatoes

  • 100 gr cherry tomatoes

  • 70 gr barley

  • 4 dl water for barley

  • 1,5-2 l water for stock

  • 3 stock cubes

  • 3 tbsp olive oil + some to drizzle over in the end

  • Salt

  • Pepper


  • Rinse the barley. In a small pot add 4dl of water, pinch of salt and bring to boil. Add barley, reduce heat to simmering, partially cover with lid and cook until cooked through. This takes around 30 minutes.
  • Wash vegetables. Chop onion not too finely. Remove middle hard part from each branch of kale. Cut kale into bite size pieces. Wash and peel potatoes then cut into chunks a bit bigger than bite size. Cut tomatoes into halves.
  • In a large pot, heat up olive oil then add chopped onion and cook on medium-high heat until onion becomes soft.
  • Add kale, potatoes, tomatoes, stock, salt and pepper. All the vegetables should be submerged. Combine then bring turn the heat up, bring to boil and cook until potatoes are cooked through.
  • Add cooked barley and combine everything.
  • To serve, add a drizzle of olive oil and some good sourdough or flatbread and some butter and cheese on a side.

Recipe Video



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