German Kale Soup Recipes: Oma's Grünkohlsuppen (2024)

FAQs

How long does kale soup last in the fridge? ›

This white bean and kale soup keeps well in an airtight container in the refrigerator for up to 4 days, though it will thicken as it sits. You'll likely need to thin it with a bit of water or stock when you're reheating it. For longer storage, freeze the soup for up to 3 months.

(Grünkohl, Braunkohl, Krauskohl, Lippische Palme, or Oldenburger Palme) Kale belongs to the cabbage family, but unlike other cabbage varieties, its leaves do not form a head. Its leaves are large, fibrous, and rippled.

Kale is a nutrition superstar due to the amounts of vitamins A, B6, C, K, folate, fiber, carotenoids and manganese it contains. One cup of raw kale has just 20 calories.

Bitter greens are leafy greens or vegetables that have an intense bitter flavor profile. They include kale, mustard greens, collards, turnip greens, broccoli rabe, radicchio, chicory, and endive. The bitterness comes from chemical compounds called glucosinolates that can be found in the Brassica family.

Aim for a tender yet slightly crisp texture, as overcooked kale can turn mushy and affect the overall taste of your soup.

A general rule of thumb is that soup can be stored in the refrigerator for about three days, but you should always taste your dish before deciding to reheat. A clear, vegetable-based soup with some acidity, such as tomatoes, may last longer. Chicken soup usually lasts three to five days.

The tomato is the most beloved vegetable in Germany. The average German eats about 57 pounds of them each year.

White Asparagus: Germany's Underground King of Vegetables.

Loaded with important micronutrients and antioxidants, kale is one of the most nutritious leafy greens available. In fact, kale contains a variety of beneficial compounds, some of which have powerful medicinal properties. Plus, it's versatile and boasts a nutty, earthy flavor that works well in a wide range of recipes.

Various nutrients in kale may support heart health. The American Heart Association (AHA) recommends increasing the intake of potassium while reducing the consumption of added salt, or sodium. This can reduce the risk of high blood pressure and cardiovascular disease.

Why can't you eat kale everyday? ›

Plus, eating too much fiber (like what you find in kale) could wreck havoc on your GI system, causing bloating, diarrhea, gas, constipation, and even improper absorption of nutrients. Of course, you'd have to be eating a lot of kale to suffer these effects, says Manganiello, but it's still something to keep in mind.

Being a good source of calcium and Vitamin K, kale may help in boosting bone health. Consumption of kale may help in detoxifying the body. It may help in managing malnutrition problems. Being a good source of iron and Vitamin C, it may help in boosting immunity.

Adding salt and squeezing lemon make a big difference by removing bitterness.

Lacinato kale is just right for soup because it doesn't disintegrate or fall apart if cooked for a long time. Even after it's reheated, kale retains its integrity. Its earthy-but-sweet flavors blend well with beans, a highly desirable soup ingredient. Besides tasting good, Lacinato kale is good for you.

Most soups can only last in a refrigerator for 3 to 4 days until they risk going bad, so make sure you place your cooled vegetable soup promptly in the freezer before this point. Make sure your soup lasts well by placing it in an airtight freezer-safe container.

For best safety and quality, plan to eat refrigerated soup within 3 to 4 days or freeze it. And avoid letting soup set at room temperature for more than TWO hours. Don't put a large pot of hot soup directly into your refrigerator.

Originally Answered: How long can you keep a soup in the fridge? According to the FDA food code you should keep prepared foods for no longer then 4 days and manufactured foods for 7 days. If you prepare the soup at home and cook and cool the ingredients I would recommend 4 days at 41 degrees F or below.

Like all produce, kale's shelf-life depends on how you store it. Raw kale will last up to a week in the refrigerator and about six months in the freezer. Cooked kale, meanwhile, will only keep for three to five days in the fridge.