Potato and Kale Soup

Soup season is fast approaching! Does anything say fall more than a bowl of warming soup? I think not! This potato kale soup is the ultimate comfort food but loaded with healthy ingredients that’ll set you up for success. Whether you meal prep this for the week, whip it up for a quick dinner, or make it as the first course of a dinner party, this recipe is definitely one to save in your recipe box. 

Why you’ll love this potato kale soup: 

• Quick: Lots of soup recipes require you to keep them on the stove for hours, this one does not! Make this bad boy up in only 35 minutes
• Healthy: Anything with kale in it has to be loaded with nutrients right? Right!
• Meal Prep: This recipe is great for meal prep because it lasts in the fridge for days OR freezes nicely

Ingredient Notes: 

Kale: Kale is definitely a superfood. It’s high in fiber, antioxidants, calcium, vitamins C and K, plus iron (just to mention a few). It also is so versatile. Eat it in a salad, make chips, throw it in a smoothie, add it to soup, the options are endless.

Potatoes: Use whatever potatoes you want or have in your cupboard here, but waxy potatoes or those called boiling potatoes work well as they have a thin skin that breaks down well in soup. 

Coconut Milk: I love coconut milk in this recipe but if you want you can use oat milk, almond milk, or even soy milk!  If you’re not vegan you can use regular milk or even regular milk and a bit of half and a half!

How do you make potato kale soup? 

1. Heat a large pot on medium heat for 30 seconds before melting the butter in the pot.  To the pot, add the onions and garlic and cook for 5 minutes or until the onions are translucent in color.
2. To the pot, add garlic, salt, pepper, and potatoes.  Stir everything to completely coat and then cook for 5-10 minutes or until the potatoes are tender.
3. Increase the heat to high, add the vegetable stock paste, nutritional yeast, water, kale, and coconut milk to the pot.  Bring to a boil, then reduce to medium and cook for 10 more minutes till completely cooked.
4. Let the mixture cool slightly, transfer to a and blend till smooth.
5. Serve with olive oil and some little bulbs of coconut milk. 

Expert Tips & FAQ: 

Can I substitute the butter? If you don’t want to use butter then use 2 tbsp. of olive to start the recipe.

I hate kale. What can I use instead? If you don’t want to use kale you can use spinach or swiss chard.

I don’t have vegetable stock paste. What can I swap it with? If you do not have vegetable stock paste you can use 5 cups of vegetable stock.  Just make sure you don’t use the water as well.

What is nutritional yeast? Do I have to use it? This is a fun nutty ingredient that is so delicious in all soups but if you don’t have access to the nutritional yeast you can add 1/2 cup – 1 cup of vegan or regular cheese. Nutritional yeast is also super good with you so it adds in those added nutrients!

Other soup recipes you’ll love:

• Easy Vegan Chicken Noodle Soup
• Creamy Vegetable Soup
• West African Stew
• Hearty Vegetable & Mixed Bean Soup
• Vegan Ramen

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Potato Kale Soup

4.89 from 17 votes

Comfort food season is upon us which means one thing... soup! This potato kale soup recipe is the perfect fall recipe that will warm you up.

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Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Course Vegan Meals

Cuisine Soup

Servings 4

Calories 448 kcal

Ingredients

  

1x2x3x

• 4 tbsp. Butter
• 1 large white onion
• 4 garlic cloves
• 1 tsp salt
• ½ tsp pepper
• 5 large potatoes peeled and cut into cubes
• 2 tbsp. Vegetable stock paste
• 2 tbsp. nutritional yeast
• 5 cups boiling water
• 4 cups of kale
• 1 cup coconut milk

Instructions

 

• Heat a large pot on medium heat for 30 seconds before melting the butter in the pot.  To the pot, add the onions and garlic and cook for 5 minutes or until the onions are translucent in color.
• To the pot, add the garlic, salt, pepper and potatoes.  Stir everything to completely coat and then cook for 5-10 minutes or until the potatoes are tender.
• Increase the heat to high, add the vegetable stock paste, nutritional yeast, water, kale and coconut milk to the pot.  Bring to a boil, then reduce to medium and cook for 10 more minutes till completely cooked.
• Let the mixture cool slightly, transfer to a and blend till smooth.
• Serve with olive oil and some little bulbs of coconut milk. 
• Enjoy!

Notes

Butter: If you don't want to use butter then use 2 tbsp. of olive to start the recipe.

Kale: If you don't want to use kale you can use spinach or swiss chard.

Coconut Milk: I love coconut milk in this recipe but if you want you can use oat milk, almond milk, or even soy milk!  If you're not vegan you can use regular milk or even regular milk and a bit of half and a half!

Vegetable Stock Paste: If you do not have vegetable stock paste you can use 5 cups of vegetable stock.  Just make sure you don't use the water as well.

Nutritional Yeast: This is a fun nutty ingredient that is so delicious in all soups but if you don't have access to the nutritional yeast you can add 1/2 cup - 1 cup of vegan or regular cheese if you're not vegan.

Nutrition

Serving: 4 | Calories: 448kcal | Carbohydrates: 79.3g | Protein: 10.2g | Fat: 12.2g | Saturated Fat: 7.3g | Polyunsaturated Fat: 0.7g | Cholesterol: 30.5mg | Sodium: 685.2mg | Fiber: 12.8g | Sugar: 7.4g

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