Potato Kale Soup

Why You’ll Love This Recipe

This Potato Kale Soup is not only delicious but also incredibly satisfying. The creamy coconut milk creates a rich and velvety texture, while the kale adds a vibrant green color and a nutritional boost. The combination of vegetables—potatoes, carrots, and celery—along with the aromatic garlic and Italian seasoning makes this soup wonderfully comforting. It’s an easy recipe to make, requiring minimal ingredients, yet delivering a big flavor punch. Whether you’re following a vegan diet or simply looking for a comforting, plant-based dish, this soup is sure to please.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 tablespoons olive oil
• 1 medium onion, diced
• 1 medium carrot, diced
• 3 celery stalks, diced
• 2 large garlic cloves, finely chopped
• ¼ teaspoon red chili flakes
• 1 tablespoon Italian seasoning mix
• 1 ½ lb (750 g) potatoes, peeled and cut into cubes
• 5 cups (1.25 liters) vegetable stock
• 2 cups (125 g) Tuscan kale (cavolo nero), roughly chopped
• 1 can (14 oz / 400 g) full-fat coconut milk
• Salt and freshly ground black pepper, to taste

Directions

1. Sauté the vegetables: Heat the olive oil in a large pot over medium heat. Add the diced onion, carrot, and celery. Cook, stirring occasionally, for about 7-10 minutes, until the vegetables soften and the onion becomes translucent.
2. Add garlic and spices: Stir in the finely chopped garlic, red chili flakes, and Italian seasoning mix. Cook for another 1-2 minutes, until the garlic becomes fragrant.
3. Add potatoes and vegetable stock: Add the peeled and cubed potatoes to the pot. Pour in the vegetable stock and stir to combine. Bring the soup to a boil, then reduce the heat to a simmer. Let it cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
4. Add kale and coconut milk: Once the potatoes are tender, stir in the chopped Tuscan kale and coconut milk. Let the soup simmer for an additional 5-7 minutes, or until the kale has softened and the soup is heated through.
5. Season and serve: Taste the soup and season with salt and freshly ground black pepper as needed. Serve hot, garnished with a drizzle of olive oil or a sprinkle of fresh herbs, if desired.

Servings and Timing

This recipe makes approximately 4 servings.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes

Variations

• Add protein: For a protein boost, you can add cooked beans like cannellini or chickpeas, or even diced tofu.
• Spicy version: If you like your soup spicy, increase the amount of red chili flakes, or add a diced jalapeño for extra heat.
• Herb variations: Feel free to experiment with other herbs like rosemary or thyme for a different flavor profile.

Storage/Reheating

• Storage: Store any leftover soup in an airtight container in the refrigerator for up to 4 days. The soup also freezes well for up to 3 months.
• Reheating: Reheat the soup on the stove over low heat, stirring occasionally, until heated through. If frozen, allow it to thaw overnight in the fridge before reheating.

FAQs

1. Can I use a different type of kale?

Yes, you can use other types of kale, such as curly kale, if you can’t find Tuscan kale (cavolo nero). Both types will work well in this soup.

2. Can I make this soup without coconut milk?

Yes, you can substitute coconut milk with any plant-based milk or even dairy milk if you’re not concerned about keeping it vegan. You could also use heavy cream for a richer texture.

3. Can I add more vegetables to this soup?

Absolutely! You can add vegetables like parsnips, leeks, or even sweet potatoes to make this soup even more nutritious and hearty.

4. Is this soup gluten-free?

Yes, this Potato Kale Soup is naturally gluten-free. It’s a great option for those following a gluten-free diet.

5. Can I make this soup ahead of time?

Yes, this soup can be made ahead of time and stored in the refrigerator for up to 4 days. The flavors will continue to develop, and the soup will taste even better the next day.

6. Can I use other types of potatoes?

Yes, you can use other types of potatoes like Yukon Gold or red potatoes. Just keep in mind that different potatoes may have a slightly different texture when cooked.

7. How can I make this soup spicier?

To add more heat, you can increase the amount of red chili flakes, or add a diced jalapeño or other spicy pepper while cooking.

8. Can I use a slow cooker for this soup?

Yes, you can make this soup in a slow cooker. Add all ingredients (except for the coconut milk and kale) to the slow cooker and cook on low for 6-7 hours. Add the kale and coconut milk in the last 30 minutes of cooking.

9. Can I freeze this soup?

Yes, this soup freezes well. Allow it to cool completely before transferring to a freezer-safe container. It can be stored in the freezer for up to 3 months. To reheat, thaw in the refrigerator overnight and heat on the stove.

10. Can I make this soup creamy without coconut milk?

Yes, you can use cashew cream or blend some of the cooked potatoes and vegetables to create a creamy texture without using coconut milk. You can also use a little olive oil or plant-based butter for a richer feel.

Conclusion

This Potato Kale Soup is the perfect combination of hearty vegetables, creamy coconut milk, and flavorful spices. It’s easy to make, naturally vegan, and packed with nutrients, making it an excellent meal for any occasion. Whether you’re warming up on a cold day or preparing a nourishing dinner, this soup is sure to hit the spot. Enjoy it as is or customize it with your favorite ingredients to make it your own!

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