Ingredients
Kale chips
- 1 bunch kale, leaves removed, stems removed
- 5 ml (1 tsp.) fish sauce
- 5 ml (1 tsp.) sodium-reduced soy sauce
- 15 ml (1 tablespoon) sriracha (hot Asian ketchup)
White cabbage cream
- 80 ml (1/3 cup) butter
- 1 l (4 cups) white cabbage, thinly sliced
- 500 ml (2 cups) white onions, thinly sliced
- 500 ml (2 cups) potatoes, diced
- 1 l (4 cups) sodium-reduced chicken broth
- 30 ml (2 tablespoons) cilantro
Preparation
Kale chips (prepare 12 hours in advance)
Preheat oven to 180°C (350°F). Mix the kale leaves with the sauces in a bowl, spread on a parchment-lined baking sheet and place in the oven, turning the oven off. Leave to dry overnight.
White cabbage cream
- In a saucepan, sweat cabbage and onion in butter, covered, for 10 minutes. Add diced potatoes and chicken stock. Simmer uncovered for 15 minutes and purée in a blender.
- Serve the soup piping hot, garnished with kale chips and fresh coriander.