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POTATO KALE SOUP

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This potato kale soup has a rich and smooth texture, naturally creamy with coconut milk and delicious with a garlicky broth. Perfect cozy meal.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium onion, peeled and diced
  • 2 medium carrots, peeled and diced
  • 1 celery rib, diced
  • 4 cloves garlic, freshly chopped
  • 1/4 teaspoon red chili flakes (or to taste)
  • 1 teaspoon Italian seasoning
  • 4 medium Yukon Gold or Russet potatoes (about 1.5 pounds), peeled and cubed
  • 4 to 5 cups low-sodium vegetable stock
  • 4 cups packed Tuscan kale, tough stems removed and leaves roughly chopped (about 6 oz)
  • 1 can (13.5 to 15 oz) full-fat coconut milk
  • Salt and black pepper to taste

Instructions

  1. Heat olive oil in a heavy-bottomed pot over medium heat. Add diced onion, carrots, and celery. Cook for 7 to 8 minutes, stirring occasionally, until vegetables soften and onion turns translucent.
  2. Stir in garlic, red chili flakes, and Italian seasoning. Cook for 1 minute, stirring constantly, until fragrant.
  3. Add potatoes and vegetable stock and stir to combine. Bring to a boil, then lower heat to medium-low, cover with lid, and simmer for 15 minutes until potatoes are fork-tender.
  4. Stir in kale and coconut milk. Cover and cook for 2 to 3 minutes until kale wilts and turns bright green. Season with salt and pepper to taste and serve hot.

Notes

  • Use Tuscan kale for the most tender texture, but curly kale works if you remove tough stems.
  • For creamier soup, mash half the potatoes with a potato masher before adding kale.
  • Not recommended for freezing as potatoes become grainy when thawed.
  • Makes approximately 6 to 7 cups total.

Nutrition

Find it online: https://www.benefitiany.com/potato-kale-soup/