Creamy Kale Soup with Potatoes and Thyme Recipe
This creamy kale soup blends tender potatoes, savory garlic, and fresh thyme into a comforting plant-based dish. Made with vegetable broth and unsweetened plant-based milk, it offers a velvety texture that’s both nutritious and satisfying. Perfect for a cozy lunch or dinner, it’s garnished with microgreens and served with crusty bread for dipping.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
Vegetables
- 8 ounces kale (thick stems removed and chopped)
- 3 large yellow potatoes (peeled and cubed)
- 1 medium onion (chopped)
- 5 cloves garlic (minced)
Liquids & Broth
- 4 cups vegetable broth
- 1 cup unsweetened plant-based milk
Oils & Seasonings
- 2 tablespoons neutral oil
- 1 teaspoon dried thyme
- 1 pinch salt (or more, to taste)
- 1 pinch pepper (or more, to taste)
Garnish & Serving
- 4 servings microgreens (to garnish)
- 4 slices crusty bread (for dipping)
Instructions
- Sauté Onions: Heat the neutral oil in a large pot over medium heat. Add the chopped onions and sauté for 3 to 5 minutes until they turn translucent, which creates a flavorful base for the soup.
- Add Garlic and Thyme: Stir in the minced garlic and dried thyme, then season with salt and pepper. Cook for 2 minutes until the garlic becomes fragrant without browning, enhancing the aroma.
- Cook Potatoes: Add the cubed potatoes to the pot and cook for 5 minutes, stirring occasionally to prevent sticking, allowing them to start softening.
- Simmer with Broth: Pour in the vegetable broth and stir well. Cover the pot, reduce heat to low, and let it simmer gently for 20 to 25 minutes until the potatoes are fork tender and infused with the broth’s flavor.
- Add Kale: Stir in the chopped kale, cover again, and cook for an additional 5 minutes until the kale is wilted but still vibrant, retaining its nutrients.
- Blend the Soup: Using an immersion blender (or a regular blender in batches), blend the soup to your desired consistency—smooth or slightly chunky. Stir in the unsweetened plant-based milk and heat through gently to combine the creamy texture.
- Final Seasoning and Serve: Taste the soup and adjust seasoning with extra salt and pepper if needed. Serve hot garnished with fresh microgreens and accompanied by crusty bread for dipping, completing the comforting meal.
Notes
- You can substitute the yellow potatoes with Yukon gold or russet potatoes for a similar texture.
- For an extra creamy texture, use a high-speed blender instead of an immersion blender.
- Adjust the thickness by adding more vegetable broth if desired.
- Gluten-free bread can be used to keep the meal gluten-free.
- This soup freezes well; store in an airtight container for up to 3 months.
