Save 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 soup on one particularly cold winter evening when I wanted something wholesome and warming but didn&t want to spend hours in the kitchen. The kale and potato combination quickly became a favorite in my house.
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: 3 stalks, sliced
- Kale: 4 cups, chopped (stems removed)
- Vegetable broth: 4 cups
- Water: 1 cup
- Dried thyme: 1 teaspoon
- Dried oregano: 1 teaspoon
- Bay leaf: 1
- Salt and pepper: to taste
- Lemon juice (optional): 1 tablespoon
Instructions
- Saute 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 saute for 1 minute until fragrant.
- Add vegetables:
- Add potatoes, carrots, and celery. Stir and cook for 5 minutes.
- Add liquids and 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 an additional 5–7 minutes until wilted and tender.
- Finish and serve:
- Remove bay leaf. Adjust seasoning if needed and stir in lemon juice, if using. Serve hot.
Save My kids love building their own soup bowls and always ask for extra potatoes. Sharing this around the table is a tradition on cozy evenings at home.
Required Tools
Large soup pot, wooden spoon, chefs knife, and a cutting board are all you need to make this soup with ease.
Nutritional Information
Each serving has approximately 210 calories, with 4 g fat, 39 g carbohydrates, and 6 g protein.
Variations
You can substitute spinach or Swiss chard for kale, or add a pinch of red pepper flakes for heat. Garnish with grated parmesan if you prefer (not vegan).
Save This soup is sure to warm your family and bring comfort to any chilly day. Enjoy leftovers for easy lunches all week long.
Recipe FAQs
- → Can I substitute kale with other greens?
Yes, spinach or Swiss chard work well as alternatives, offering a milder flavor and similar texture when cooked.
- → How can I make the soup creamier without dairy?
Blend half the soup using an immersion blender before adding the kale to achieve a smooth, creamy consistency.
- → What spices enhance the flavor of this soup?
Dried thyme, oregano, and a bay leaf provide aromatic depth, complementing the vegetables beautifully.
- → Is it safe to use store-bought broth for this soup?
Yes, but check labels for gluten or soy if sensitivities exist to ensure compatibility.
- → Can I add heat to the soup?
A pinch of red pepper flakes adds a gentle heat that balances the mild vegetables and herbs well.