Description
A comforting and hearty potato kale soup that’s perfect for chilly days, packed with nutrients and flavor.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 4 cups vegetable broth
- 4 medium potatoes, peeled and diced
- 2 cups kale, chopped
- Salt and pepper to taste
- 1 teaspoon thyme (optional)
- 1 cup cream or coconut milk (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, sauté until translucent.
- Add diced potatoes and vegetable broth, bring to a boil, then reduce heat and simmer for 15-20 minutes until potatoes are tender.
- Stir in chopped kale and thyme (if using), cook for another 5-7 minutes until kale is wilted but still bright.
- Season with salt and pepper. If desired, stir in cream or coconut milk for a creamy texture.
- Blend the soup for a smoother consistency or leave it chunky for texture.
Notes
This soup stores well in the fridge for up to 4-5 days and can be frozen for up to 3 months. Reheat on the stove or in the microwave.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 20mg