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potato kale Soup in white bowl on countertop

Potato Kale Soup

  • Author: Maria Koutsogiannis
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 4 1x
  • Category: Vegan Meals
  • Cuisine: Soup
  • Diet: Vegan

Description

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.


Ingredients

Scale

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 Size: 4
  • Calories: 448
  • Sugar: 7.4g
  • Sodium: 685.2mg
  • Fat: 12.2g
  • Saturated Fat: 7.3g
  • Unsaturated Fat: .7g
  • Trans Fat: 0g
  • Carbohydrates: 79.3g
  • Fiber: 12.8g
  • Protein: 10.2g
  • Cholesterol: 30.5mg

Keywords: RECIPE, OLIVE, SWEET, VEGETARIAN