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Potato Kale Soup Recipe

Potato Kale Soup Recipe
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★★★★★

5 from 11 reviews

This comforting Potato Kale Soup blends tender potatoes and nutrient-rich Tuscan kale in a creamy, savory broth made with coconut milk and Italian seasonings, delivering a hearty vegan dish perfect for cozy meals.

Ingredients

Scale

Vegetables and Aromatics

  • 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

Seasonings

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

Liquids

  • 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 Aromatics: Heat the olive oil in a heavy-bottomed pot over medium heat. Add the diced onion, carrot, and celery, sautéing for 7-8 minutes until the vegetables are softened and fragrant.
  2. Add Garlic and Seasonings: Stir in the finely chopped garlic, red chili flakes, and Italian seasoning mix. Cook for another minute, stirring frequently to release the flavors.
  3. Cook Potatoes in Stock: Add the cubed potatoes and the vegetable stock to the pot. Stir gently to combine everything. Bring the mixture to a boil, then reduce the heat. Cover the pot with a lid and simmer for about 15 minutes, or until the potatoes are tender and can be easily pierced with a fork.
  4. Add Kale and Coconut Milk: Stir in the chopped Tuscan kale and pour in the full-fat coconut milk. Cook with the lid on for an additional 2-3 minutes, allowing the kale to soften and the soup to become creamy.
  5. Season and Serve: Taste the soup and season with salt and freshly ground black pepper as desired. Serve the soup hot, optionally accompanied by crusty bread for a complete comforting meal.

Notes

  • For added protein, try adding ¾ cup of red lentils during the potato cooking step.
  • If nut allergies are a concern, substitute coconut milk with heavy cream.
  • This soup can be paired nicely with crusty bread for a filling meal.
  • To reduce sodium, use low-sodium vegetable stock and adjust salt accordingly.
  • Lemon juice can be added after cooking to balance flavors if desired.
  • Slow cooker preparation is untested, but similar soups typically require 4-6 hours on low heat.

Nutrition

Keywords: potato kale soup, vegan soup, creamy potato soup, Tuscan kale recipe, coconut milk soup, healthy winter soup, easy vegan dinner

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