Kale Soup

2 servings

1 clove garlic
14.1 ounces potatoes
1 tablespoon olive oil
2 cups water
1 dice vegetable broth
8.8 ounces kale
0.8 cup cream


1 apple in dices
1 tablespoon pumkinseeds
1 handful kale


Cut garlic and potatoes in dices, fry it in olive oil in a saucepan for 2 mintues and add water and vegetable broth, let cook for 15 minutes.
Add cutted kale and cook for another 3 minutes.
Add cream and blend the soup until it's smooth.
Taste with salt and pepper.
Fry pumpkinseeds and kale on a fryingpan.
Cut the apple in dices and top the soup with the toppings.
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