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Potato Kale Soup Recipe

Potato Kale Soup Recipe
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★★★★★

4.9 from 30 reviews

A hearty and comforting Potato Kale Soup that combines tender potatoes, nutrient-rich Tuscan kale, and creamy coconut milk for a flavorful, dairy-free vegan dish perfect for a cozy meal.

Ingredients

Scale

Vegetables

  • 1 medium onion, diced
  • 1 medium carrot, diced
  • 3 celery stalks, diced
  • 2 large garlic cloves, finely chopped
  • 1 ½ lb (750 g) potatoes, peeled and cut into cubes
  • 2 cups (125 g) Tuscan kale (cavolo nero), roughly chopped

Spices & Seasonings

  • ¼ teaspoon red chili flakes
  • 1 tablespoon Italian seasoning mix
  • Salt and freshly ground black pepper to taste

Liquids & Fats

  • 2 tablespoons olive oil
  • 5 cups (1.25 liter) vegetable stock
  • 1 can (14 oz / 400 g) full-fat coconut milk

Instructions

  1. Sauté the base vegetables: Heat the olive oil in a heavy-bottomed pot over medium heat. Add the diced onion, carrot, and celery, then sauté for 7-8 minutes until softened and fragrant.
  2. Add the aromatics and spices: Stir in the finely chopped garlic, red chili flakes, and Italian seasoning mix. Cook for an additional minute, stirring frequently to release the flavors.
  3. Add potatoes and cook: Add the cubed potatoes and pour in the vegetable stock. Stir everything to combine, then bring the mixture to a boil. Reduce heat to low, cover with a lid, and simmer for 15 minutes or until the potatoes are tender when pierced with a fork.
  4. Incorporate kale and coconut milk: Stir in the chopped Tuscan kale and coconut milk into the pot. Cover again and cook for 2-3 minutes until the kale wilts and the soup is heated through.
  5. Season and serve: Taste the soup and adjust seasoning with salt and freshly ground black pepper as needed. Serve hot, optionally accompanied by crusty bread for a complete meal.

Notes

  • You can add ¾ cup red lentils during step 3 to increase protein content, cooking them along with the potatoes.
  • If preferred, lemon juice can be added at the end to brighten the flavors and balance saltiness.
  • Heavy cream can substitute coconut milk for those with nut allergies, but this will change the soup’s vegan status.
  • This recipe is suitable for a vegan diet and naturally gluten-free if using gluten-free vegetable stock and bread.
  • Using a slow cooker has not been tested, but you may try cooking on low for 4–6 hours until potatoes and lentils (if added) are tender.

Nutrition

Keywords: Potato kale soup, vegan soup, dairy-free soup, coconut milk soup, healthy soup, Tuscan kale, vegetable soup, comforting meal

Find it online: https://kitchenwithkai.com/potato-kale-soup-recipe-2/