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Creamy potato, kale and smoked trout soup
Creamy potato, kale and smoked trout soup

Creamy Potato, Purple Kale Soup with Smoked Trout

By sarah  ,

January 4, 2017

Product used in this recipe - Alg Seaweed Tasmanian Wakame

  • Prep: 30 mins
  • Cook: 30 mins
  • Yields: Serves 2


Extra virgin olive oil

½ onion, chopped

1 bunch of purple kale, separate trim and leaves, roughly chopped

4 small Dutch potatoes, peeled and cut into small pieces

2 tsp ground fungi porcini

750ml boiling water

salt and pepper

coconut yoghurt

1 small smoked trout, remove meat from bone and skin

handful of walnuts, raw or roasted, lightly crushed

Alg Seaweed Tasmanian Wakame / Rainbow Seaweed Flakes


1Heat up 1 tb extra virgin olive oil in a stock pot.

2Sauté onion until translucent.

3Add purple kale, potato and fungi porcini into the pot and sauté for 3 minutes.

4Add boiling water and close the lid and let it boil for 8-10 minutes until potato are soft and cooked.

5Transfer soup into a high speed blender and blend well until smooth and creamy. You may also use a stick blender to puree the vegetables.

6Transfer soup back to the pot and let it simmer.

7Season with salt and pepper.

8Serve soup onto a bowl, garnish with a small handful of smoked trout, a dollop of coconut yoghurt, some walnut and lastly sprinkle Alg Seaweed Tasmanian Wakame

9Use #sprinklewithAlg #AlgRainbowSeaweed to tag your creations.

Categories - lunch


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