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Hulk Green Soup

Pikantne Soups Regional Cuisine of Poland For Kids 35 min Medium 28 wyświetleń ~30.86 PLN * - (0)
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Description

A thick, creamy green vegetable soup with an intense color and a full, slightly nutty flavor — made from Polish, easily accessible ingredients: leek, potato, spinach, kale, and peas. The dish combines traditional Polish root and cabbage vegetables with a modern, "green" twist; the addition of cream and butter softens the greens, while lemon juice brightens the flavor. The soup can be served as a light lunch or a warming dinner, garnished with dill and crispy croutons. Perfect in winter — it is filling, provides vitamins, and is easy to reheat.

Ingredients Used

Ingredients (18)

Servings:
4
  • Vegetable broth 1200 ml
  • Potatoes 2.7 szt. (~400 g)
  • Leek 200 g
  • Onion 1 szt. (~150 g)
  • Garlic 2 ząbki (~10 g)
  • Spinach 200 g
  • Kale 150 g
  • Green peas 200 g
  • Rapeseed oil 30 g
  • Butter 20 g
  • Sour cream 100 g
  • Lemon juice 20 ml
  • 🌿 Przyprawy
  • Salt 6 g
  • Black pepper 4 szczypty (~2 g)
  • Nutmeg 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Dill 0.8 pęczek (~15 g)
  • Natural yogurt 100 g
  • Crouton 50 g
💰 Szacowany koszt dania: ~30.86 PLN (7.71 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the vegetables

1

Wash the potatoes and peel them, then cut into cubes about 1.5-2 cm on each side, so they cook quickly. Cut the leek in half lengthwise, wash thoroughly between the leaves, and slice into thin half-rings. Peel and finely chop the onion. Peel the garlic and crush it with a knife, then finely chop (or press through a garlic press). Rinse the spinach and kale in a strainer — for the kale, remove the tough stems and tear the leaves into smaller pieces.

Use a cutting board and a sharp knife. Instead of chopping the leek finely, you can also cut it into larger pieces if you prefer visible strips in the soup. For washing kale and spinach, it's best to use a large bowl of water and rinse them several times.

Frying

2

In a large pot with a capacity of at least 3 liters, heat canola oil over medium heat. Add butter, and when it melts, add the chopped onion and sauté for 5-7 minutes, stirring with a wooden spoon, until it becomes translucent and slightly golden. Add the leek and sauté for another 4 minutes, until it softens. Finally, add the garlic and sauté for 30-45 seconds just until the aroma is released (do not burn).

Use a wide pot (diameter 20-24 cm) so that the vegetables sauté evenly. Do not set the heat too high – the onion should become translucent, not burnt. If the onion starts to brown too quickly, lower the heat.

Cooking

3

Add the chopped potatoes to the pot and cover with vegetable broth (use 1200 ml). Bring to a boil over high heat, then reduce the heat and simmer on medium-low for 12-15 minutes, until the potatoes are tender (check with a fork — it should go in easily).

Use a lid to speed up cooking, but remove it in the last few minutes to evaporate excess water if the soup seems too thin.

Adding greens

4

When the potatoes are soft, add green peas, spinach, and kale to the pot. Gently stir, heat for 3-5 minutes — the spinach should wilt and the kale should soften while retaining its vibrant color.

Add the kale first, as it is tougher; you can add the spinach at the end. If you are using frozen peas, you do not need to thaw them before adding.

Blending and Creaming

5

Remove the pot from the heat for a minute to let it cool slightly (hot liquid may splatter). Use an immersion blender (preferably) or a countertop blender: blend the soup directly in the pot with the immersion blender until smooth. If using a countertop blender, process in batches — fill the jar to 2/3 and hold a towel on the lid to prevent splattering. The consistency should be smooth and silky.

Use an immersion blender for safe blending in the pot; if you don't have one, blend in batches in a countertop blender. Blend for 1-2 minutes until you achieve a smooth consistency. If the soup seems too thick, add 50-100 ml of hot broth.

Final seasoning

6

Pour the cream (100 ml) into the blended soup and mix vigorously with a wooden spoon, heating on low for 1-2 minutes without bringing it to a boil. Season with salt (about 6 g), black pepper (2 g), and grated nutmeg (1 g). Add lemon juice (about 20 ml) gradually, tasting until the flavor has a slightly sour note.

Add the cream gradually and mix vigorously to prevent it from curdling. If you want a vegan version, use 50 ml of plant-based milk and 1 tablespoon of plant-based butter instead of cream.

Tasting and adjusting the flavor

7

Taste the soup with a spoon and assess the saltiness, acidity, and consistency. If it's not salty enough, add a little salt; if the soup tastes too potato-like, add a bit of lemon juice. If the soup is too thick, add 50-100 ml of hot broth and stir.

Season gradually — it's easier to add than to subtract. Remember that adding cream softens the flavor, so season a little stronger before adding the cream.

Preparation of croutons (optional)

8

If you want crispy croutons: cut the bread into cubes (about 1.5 cm), toss them on a baking sheet, drizzle with 1 tablespoon of rapeseed oil, and lightly salt. Bake at 200°C for 8-10 minutes, stirring halfway through, until golden and crispy.

You can also toast the croutons in a dry pan or with a bit of butter for a richer flavor. Additionally, you can add a crouton to enhance the texture.

Serving

9

Ladle the soup into warmed bowls. You can add 1 tablespoon of natural yogurt (optional) in the center and sprinkle with chopped dill. Serve with crispy croutons on the side, so everyone can add them to their liking.

Use deep soup plates with a capacity of about 400-500 ml. If serving to guests, garnish the soup just before serving, as the color looks best when fresh.

Fun Fact

💡

Cream soups made from green vegetables have gained popularity as quick, nutritious meals in urban Polish cuisine, combining traditional vegetables (leek, potato) with modern additions like kale or peas.

Best for

zimowa kolacja lekki obiad posiłek dla rodziny

Tips

🍽️ Serving

Serve hot, with a spoonful of yogurt or sour cream in the center and fresh dill. Croutons or toasted pumpkin seeds add a contrast of textures. For more heartiness, serve with a slice of whole grain bread or pearl barley on the side.

🥡 Storage

Store in the refrigerator for up to 3 days in an airtight container. For reheating, use a saucepan over low heat, adding a little water or broth to restore the consistency. Do not freeze the finished soup with cream — omit the cream before freezing and add it after thawing.

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