Potato Kale Soup is a fabulous, comforting, warm-you-from-the-inside-out soup that is perfect for this time of year when we need something extra to keep us warm. It is super simple, colorful, nutritious and delicious. I love the multi-colored baby potatoes in this soup. It’s simply charming.
It’s a perfect choice when you need to get food on the table in a “jiffy” but have only a few ingredients in the fridge. A few potatoes and some kale, and you have the base for this beautiful soup.
Potato Kale Soup (serves 4-8)
Ingredients
- 2 tablespoons olive oil
- 2 medium onions, chopped
- 1 cup finely sliced leek (optional)
- 6 large garlic cloves, minced
- 8 cups vegetable stock
- 4 cups water
- 2 pounds baby potatoes, sliced into 2 inch slices
- 2 small parsnips, diced (optional)
- 2 teaspoons Italian Seasoning
- 1/4–1/2 teaspoon crushed red pepper
- 1/2 teaspoon salt
- 4 tablespoons Better-Than-Bouillon (vegetable base) (use a GF bouillon for a GF option)
- 2 cups finely minced fresh kale
- 2 cans full-fat coconut milk, solid part (See note below)
- 2 tablespoons vegan margarine (Earth Balance – optional)
Garnish
- Vegan Parmesan or Violife Parmesan
- Serve with French bread or rolls.
Instructions
- In a large saucepan, sauté onion and leek in olive oil until softened. Next, add the chopped parsnip and minced garlic, and sauté for a couple of minutes.
- Add vegetable stock, water, sliced potatoes, salt, crushed red pepper, and Italian seasoning. Bring to a boil. Reduce heat to a simmer, cover with a lid, and let simmer until potatoes are fork-tender (20-30 minutes)
- Add creamer, kale, and Better-than-Bouillon, and let simmer for 5 minutes.
- Add the optional margarine and salt to taste. If the soup seems thin, smash a few potatoes with a fork, and stir. Serve with French Bread, dinner rolls, or homemade croutons.
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