Kale soup w/ Lemon and Cumin

Never submitted a recipe before, but I'm really happy with how this soup turned out. I'm usually quite averse to cruciferous vegetable flavour, but the kale blends in very well. It has a nicely mellow and rich flavour, with a pleasant kick from the white pepper and cayenne.

Preface: assume average size of all the vegetables.

Ingredients:

• 250g~ kale (that's about 4-5 decently sized leaves)
• 2 carrots
• 6 potatoes
• 1 celery stick
• 2 onions
• 2 cloves of garlic
• Juice from 1/2 lemon
• 3-5 dl whole milk
• 1~ dl heavy cream
• 1-3ml (pinches) ground white pepper
• 2-4ml (pinches) cayenne pepper
• 3-5ml (pinches) cumin
• salt to taste
• some neutral oil to fry the onion/garlic in
• (optional) 1 chicken boullion cube. Haven't tried, but vegetable boullion might work fine too.
  

Instructions:

1. Obviously wash everything. I didn't bother peeling my potato or carrots. Up to you.
2. Dice the onion, garlic, potatoes, carrot and celery. Tear the kale apart into manageable sizes. Maybe throw away the stem.
3. Fry the garlic, celery and onion, medium heat, until the onion is translucent, maybe starts browning a bit.
4. Throw in kale, carrots and potatoes.
5. Add the milk. (You could pre-heat it a bit first if you're feeling fancy).
6. (Optional:) Add boullion cube.
7. Simmer on low heat for 45-60 minutes, or until the potatoes and carrots are tender. Add water as desired.
8. Add the heavy cream, salt, lemon juice and spices. Adjust after taste.
   

bon appetit