Description
A comforting and creamy vegan potato kale soup, perfect for chilly days.
Ingredients
Scale
- 4 medium russet potatoes, cubed
- 2 cups kale, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
Instructions
- In a large pot, heat a drizzle of olive oil over medium heat.
- Toss in the diced onion and cook until it becomes translucent, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
- Stir in cubed potatoes and mix them with the aromatics. Cook for about 3 minutes.
- Add vegetable broth and bring the pot to a boil. Once boiling, reduce the heat and simmer until the potatoes are tender, about 15 minutes.
- When the potatoes are almost done, add chopped kale and simmer for an additional 5 minutes until the kale is wilted.
- Taste the soup and season with salt and pepper. Optionally drizzle with olive oil before serving.
Notes
Pair with crusty bread or a fresh salad. Leftovers can be frozen for up to three months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg