Creamy Potato Kale Soup
A wholesome and hearty soup full of healthy veggies and a creamy broth to warm you up and keep you full. The perfect blend of textures and flavors for a comforting plant-based meal.
Ingredients
- 1 tbsp olive oil
- 1/2 yellow onion-diced
- 2 celery ribs-diced
- 2 carrots-peeled and diced
- 1 tbsp garlic-minced
- 1 tbsp Italian seasoning
- 4 medium yukon gold potatoes- cubed
- 1 bay leaf
- 4 cups vegetable stock
- 2 cups kale-shredded
- 1 can coconut milk-full fat
- salt and pepper to taste
- optional red pepper flakes to taste
Instructions
- Heat the olive oil over medium heat in a large stock pot. Add the onion, carrot, and celery and saute until tender or about 5-7 minutes.
- Add the garlic and cook for one more minute. Add Italian seasoning and stir to combine.
- Add the potatoes, bay leaf, and vegetable stock and simmer until the potatoes are fork tender or about 10-15 minutes.
- Remove the bay leaf. If desired, slightly blend the soup with an immersion blender to smooth out the consistency, leaving some whole pieces of potato, celery, and carrot.
- Add in the coconut milk, kale, red pepper if using, and salt and pepper to taste. Heat for another couple of minutes until the kale wilts slightly.
- Serve warm with crusty bread. Store leftovers in the fridge for up to 5 days.