Pin A hearty, comforting soup featuring tender potatoes and nutrient-rich kale, perfect for chilly days. This vegetarian recipe is simple to prepare and bursting with flavor.
I first made this potato-kale soup on a rainy evening and it quickly became a favorite comfort food in our home. The combination of potatoes and kale creates a rich texture and wholesome flavor that always brings everyone to the table.
Ingredients
- Olive oil: 1 tablespoon, for sautéing vegetables
- Yellow onion: 1 large, diced
- Garlic: 2 cloves, minced
- Yukon gold potatoes: 4 medium, peeled and diced
- Carrots: 3 medium, sliced
- Celery: 3 stalks, sliced
- Kale: 4 cups chopped, stems removed
- Vegetable broth: 1 liter (4 cups)
- Water: 1 cup
- Dried thyme: 1 teaspoon
- Dried oregano: 1 teaspoon
- Bay leaf: 1
- Salt and pepper: To taste
- Lemon juice: 1 tablespoon (optional, adds brightness)
Instructions
- Sauté vegetables:
- Heat olive oil in a large pot over medium heat. Add onion and cook for 3–4 minutes until translucent.
- Add garlic:
- Stir in garlic and sauté for 1 minute until fragrant.
- Add root vegetables:
- Add potatoes, carrots, and celery. Stir and cook for 5 minutes.
- Pour liquids and season:
- Pour in vegetable broth and water. Add thyme, oregano, bay leaf, salt, and pepper.
- Simmer:
- Bring mixture to a boil, then reduce heat and simmer uncovered for 15 minutes, or until potatoes and carrots are tender.
- Add kale:
- Stir in chopped kale and cook for 5–7 minutes until wilted and tender.
- Finish:
- Remove bay leaf. Adjust seasoning and stir in lemon juice if using. Serve hot.
Pin It's always a pleasure watching my family gather for a warming bowl of soup on chilly nights. Even the kids ask for seconds, making it a regular request in our dinner rotation.
Required Tools
Large soup pot, wooden spoon, chefs knife, cutting board
Notes
For a creamier texture, blend half the soup with an immersion blender before adding the kale. Substitute spinach or Swiss chard for kale if preferred. A pinch of red pepper flakes adds heat, or garnish with grated parmesan for extra flavor (not vegan).
Nutritional Information
Calories: 210, Total Fat: 4 g, Carbohydrates: 39 g, Protein: 6 g (per serving)
Pin This soup is delicious with rustic bread or a light salad. Enjoy every spoonful as it warms you from the inside out.
Recipe FAQ
- → What type of potatoes work best?
Yukon gold potatoes are ideal for their creamy texture and ability to hold shape during cooking.
- → Can I substitute kale with other greens?
Yes, spinach or Swiss chard can be used for a milder flavor and similar texture.
- → How can I make the soup creamier?
Blend half of the cooked mixture with an immersion blender before adding kale for a smoother texture.
- → What herbs enhance the flavor?
Dried thyme and oregano add earthy notes, complemented by a bay leaf simmered in the broth.
- → Is this dish suitable for gluten-free diets?
Yes, as long as the vegetable broth used is certified gluten-free.
- → Can I add heat to the soup?
Adding a pinch of red pepper flakes provides a gentle spicy kick without overpowering the flavors.