Potato Kale Soup
A hearty and nutritious soup made with potatoes, kale, and coconut milk, perfect for any meal.
Ingredients
Main Ingredients
- 4 medium medium potatoes, peeled and diced Starchy potatoes like Russets or Yukon Golds work best.
- 4 cups kale, chopped Fresh kale is preferred but frozen can be used.
- 1 can coconut milk For creaminess, substitute with heavy cream for a non-vegan version.
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon Italian seasoning Feel free to explore different herbs.
- Salt and pepper to taste Seasoning is key for flavor.
- Olive oil for sautéing Use for cooking the onions and garlic.
Instructions
Preparation
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and minced garlic, sauté until soft and fragrant (about 3 to 5 minutes).
- Add diced potatoes and vegetable broth. Bring to a boil.
- Reduce heat and let it simmer until the potatoes are tender (about 15 to 20 minutes).
- Stir in chopped kale and let simmer for another 5 to 7 minutes until bright green and wilted.
- Add coconut milk and Italian seasoning, stir to combine and season with salt and pepper.
- For a creamier texture, blend a portion of the soup with an immersion blender (optional).
- Serve warm, optionally garnished with additional kale or a drizzle of coconut milk.
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Notes
Store leftovers in an airtight container in the fridge for 4 to 5 days, or freeze for longer storage. Thaw overnight to use again.