Pin this 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 discovered this soup on one cold afternoon and was amazed at how the flavors of potato and kale complement each other, making every bowl so satisfying. It quickly became a staple in my home every winter.
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: 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
- Saute vegetables:
- 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.
- Cook potatoes and 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:
- Remove bay leaf. Adjust seasoning if needed and stir in lemon juice, if using.
- Serve:
- Serve hot with crusty bread or as desired.
Pin this Whenever I make this soup, my family gathers eagerly at the table, and there's never a drop left over. It brings everyone together and is requested again and again on chilly evenings.
Required Tools
You only need a large soup pot, a chefs knife, a cutting board, and a wooden spoon to make this recipe.
Nutritional Information
Each serving contains approximately 210 calories, 4 g total fat, 39 g carbohydrates, and 6 g protein.
Notes
Substitute spinach or Swiss chard for kale if preferred. For extra flavor, add a pinch of red pepper flakes or garnish with grated parmesan (not vegan).
Pin this This soup is easy enough for busy nights yet special enough for guests. Enjoy the comfort in every bowl!
Recipe FAQs
- → What vegetables are used in this soup?
Potatoes, kale, carrots, celery, onion, and garlic are combined to create a rich, flavorful vegetable medley.
- → How can I make the soup creamier without dairy?
Blending half of the soup with an immersion blender before adding kale creates a creamy texture while keeping it dairy-free.
- → Can I substitute kale with other greens?
Yes, spinach or Swiss chard work well as alternatives, offering different flavors and textures.
- → What seasonings enhance the flavor of the soup?
Dried thyme, oregano, bay leaf, salt, pepper, and an optional splash of lemon juice provide depth and brightness.
- → How long does it take to prepare this dish?
Preparation takes about 15 minutes, with a total cooking time around 30 minutes, making it a quick and easy meal option.