Potato Kale Soup
This creamy Potato Kale Soup combines tender potatoes, vibrant kale, and a velvety coconut milk base for a comforting and nutritious meal. Packed with wholesome vegetables and a touch of Italian seasoning, this vegan soup is perfect for chilly days and makes a hearty dinner option. It’s easy to prepare and full of flavor, offering warmth and nourishment in every bowl.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan, Comfort Food
- Diet: Gluten Free
Ingredients
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
Instructions
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Sauté the vegetables: Heat olive oil in a large pot over medium heat. Add diced onion, carrot, and celery. Cook for 7-10 minutes, until softened and translucent.
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Add garlic and spices: Stir in garlic, red chili flakes, and Italian seasoning. Cook for 1-2 minutes, until fragrant.
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Add potatoes and vegetable stock: Add cubed potatoes, vegetable stock, and bring to a boil. Reduce heat and simmer for 15-20 minutes until potatoes are tender.
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Add kale and coconut milk: Stir in kale and coconut milk. Let simmer for an additional 5-7 minutes, until kale is soft and soup is heated through.
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Season and serve: Taste and season with salt and black pepper. Serve hot, optionally garnished with olive oil or fresh herbs.
Notes
You can substitute coconut milk with other plant-based milks or cream for different textures.
Add more vegetables like sweet potatoes, leeks, or parsnips for extra nutrition.
For extra protein, consider adding cooked beans or tofu.
Find it online: https://justsosavory.com/potato-kale-soup/
