Gronkaal Suppe (Danish Kale Soup)


1 1⁄2 cup carrots, chopped

1 1⁄2 cup potatoes, cut into 1⁄2 inch cubes

1 cup celery, chopped

1⁄2 cup onion, finely chopped

2 tbsp oil for sauteing

4 cloves garlic, minced or pressed

1⁄4 tsp white pepper

1⁄4 tsp nutmeg or allspice

8 cup chicken broth

1 lb ham or bacon

1 1⁄2 cup steel cut oats (you can substitute 3 cup cooked brown rice)

1 bunch kale


1. In a very large pot or a dutch oven, sauté carrots, potatoes, celery, and onion over medium heat for approximately 10 minutes, until the finely chopped onions are translucent.

2. Add minced/pressed garlic, white pepper, and nutmeg, cook for an additional 10 minutes.

3. Add broth, bring to a simmer, and cover, allowing the soup to simmer but not boil for another 30 minutes. Meanwhile, cook ham or bacon, chop, and add to the soup. Do not salt the soup until the meat has been added, as you probably won't need any additional salt.

4. After soup has simmered, add steel cut oats (or brown rice) and chopped kale. Cover and simmer another 15 minutes. Enjoy!

Gronkaal Suppe (Danish Kale Soup)