Potato Kale Soup
A warm, comforting bowl of Potato Kale Soup, packed with hearty flavors and nutritious ingredients like potatoes, kale, and creamy coconut milk.
Ingredients
Main Ingredients
- 4 medium potatoes, peeled and diced Yukon Gold or red potatoes recommended
- 4 cups kale, chopped Lacinato kale preferred, ensure freshness
- 1 can coconut milk (about 14 oz) Substitutes like almond milk can be used
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon Italian seasoning Red curry paste can be used for a different flavor
- to taste salt and pepper
- 2 tablespoons olive oil for sautéing
Instructions
Preparation
- Gather all ingredients before starting.
Cooking
- Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic; sauté for 3-5 minutes until soft.
- Add diced potatoes and vegetable broth; bring to a boil. Reduce heat and simmer for 15-20 minutes until potatoes are tender.
- Stir in chopped kale and simmer for another 5-7 minutes until kale is wilted.
- Pour in coconut milk and add Italian seasoning. Stir well and season with salt and pepper.
- For creamier texture, blend part of the soup with an immersion blender and mix back into the pot.
- Serve warm, garnished with additional kale or a drizzle of coconut milk.
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Notes
Store leftovers in the refrigerator for up to 4 days. Can freeze for up to 3 months. Reheat gently on the stovetop.