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 discovered this soup on a chilly night when I wanted something warm and nourishing without spending hours in the kitchen. It quickly became a winter staple in my household thanks to its vibrant flavors and satisfying texture.
Ingredients
- Olive oil: 1 tablespoon
- Yellow onion: 1 large, diced
- Garlic: 2 cloves, minced
- Yukon gold potatoes: 4 medium, peeled and diced
- Carrots: 3 medium, sliced
- Celery stalks: 3, 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 for brightness
Instructions
- Sauté aromatics:
- Heat olive oil in a large pot over medium heat. Add onion and cook for 3 – 4 minutes until translucent.
- Add garlic:
- Add garlic and cook for 1 minute until fragrant.
- Add vegetables:
- Add potatoes, carrots, and celery. Stir and cook for 5 minutes.
- Add liquids & seasonings:
- Pour in vegetable broth and water. Stir in thyme, oregano, bay leaf, salt, and pepper.
- Simmer:
- Bring 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 soup:
- Remove bay leaf. Adjust seasoning if needed and stir in lemon juice, if using.
- Serve:
- Serve hot with crusty bread or as desired.
Pin My family loves gathering around the table with steaming bowls of this soup. The simple ingredients make it a dish everyone enjoys, and it always sparks requests for seconds.
Required Tools
Large soup pot, wooden spoon, chefs knife, cutting board
Notes
Blend half the soup for creaminess before adding kale, or swap in spinach or Swiss chard for kale as preferred. Add a pinch of red pepper flakes for heat or garnish with grated parmesan (if not vegan).
Nutritional Information
Per serving: Calories 210, Total Fat 4 g, Carbohydrates 39 g, Protein 6 g
Pin This potato-kale soup is ideal for meal prep or cozy evenings. Enjoy leftovers the next day for even deeper flavor.
Recipe Q&A
- → Can I substitute kale with another green?
Yes, spinach or Swiss chard can be used as alternatives for a similar texture and flavor.
- → How can I make the soup creamier?
Blend half of the soup with an immersion blender before adding the kale to achieve a creamier consistency.
- → Is it possible to add heat to the soup?
Yes, adding a pinch of red pepper flakes will introduce a gentle spicy kick.
- → What bread pairs well with this dish?
Crusty bread like a baguette or sourdough complements the hearty texture and flavors nicely.
- → Can I prepare this soup ahead of time?
This soup reheats well and flavors deepen overnight, making it suitable for meal prepping.
