Juana, author of La Cocina de Babel , brings us a healthy recipe that is perfect for the cold months: cream of kale and peas with goat cheese. Inspired by a Donna Hay recipe, it is in a delicious cream that you will want to repeat over and over again!

When I was little, on cold winter nights, my mother always served us delicious hot soup accompanied by fresh bread and butter, nothing fancy and complicated: mixed vegetables and greens based on what was in the fridge, which made They were never exactly the same and gave rise to comments such as "what a good mommy!", or "I don't like it at all today", to which she replied "you're going to eat it the same"... She inherited that habit of My great-grandmother and I, as my mother's good daughter, keep her in my own home.

But time passes and times change. Now even a humble soup or cream can become something sophisticated by combining vegetables and flavors that until relatively recently were unknown. This is the case of kale, a vegetable that belongs to the cabbage family, low in calories and rich in minerals and vitamins, which has made it a true "healthy" star and the protagonist of the cream that I bring you today. : a recipe from the famous Donna Hay that I have adapted a bit to my personal taste, I have cooked in my beautiful Emile Henry “faitout” and I hope you enjoy it on some cold winter night.

Emile Henry "Faitout" ceramic casserole , Nezumi ceramic plate from Tokyo Design Studio and Seigaiha porcelain bowl from Tokyo Design Studio .

Ingredients (for four people)

  • 1 liter of chicken or vegetable broth
  • 1 clove garlic
  • 1 sprig of fresh rosemary
  • 150g of kale
  • 200g of baby spinach
  • 400g of frozen peas
  • 100g of fresh goat cheese
  • 1 tablespoon Trilloliva extra virgin olive oil
  • Salt and freshly ground pepper
  • Mint leaves to decorate


  1. First, wash and drain the vegetables. Remove the kale stems and finely chop the kale and the garlic clove on a cutting board .
  2. Heat the oil in the "faitout" and add the minced garlic clove and the kale, stir for a few seconds and when the kale begins to soften, add the spinach and peas. We stir the whole again, add the broth, season to taste and introduce the sprig of rosemary.
  3. Bring to a boil and reduce heat to medium, cover with the lid of the "faitout" and continue cooking for fifteen to twenty minutes, until the peas are tender.
  4. While the cream is being made, we arrange the goat cheese on a plate or bowl , crush with a fork and reserve.
  5. Once the cooking time has elapsed, we remove the rosemary sprig and blend the cream with a blender until we obtain a cream of a beautiful deep green color.
  6. We serve the soup very hot with the goat cheese spread over its surface and decorated with mint leaves.

Ceramic saucepan "Faitout" Emile Henry , Nezumi ceramic plate from Tokyo Design Studio , Nezumi Tokyo Design Studio ceramic bowl and Seigaiha porcelain bowl from Tokyo Design Studio .


Claudia said:

Qué bien Aurora!! Feliz de que te haya gustado, me consta por otras fuentes que ciertamente sale muy rica! A disfrutarla mucho este invierno :)

Aurora Grau said:

Muchas gracias por la receta, esta buenísima!! Tenía una pinta fantástica y no me ha defraudado. Para repetir , seguro!

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