Savor the comforting warmth of our creamy kale potato soup, carefully prepared from basic pantry staples. It is not only vegan and gluten-free but also low in fat, offering a wholesome and satisfying meal option that is ready to enjoy in 30 minutes.
A creamy and delicious kale potato soup that is brimming with hearty vegetables and nutrient-dense kale. Serve it with a fresh slice of lentil bread, or a piece of this easy gluten-free chickpea flatbread for a well-balanced and healthy meal.
Post Contents
Recipe Highlights
- Dietary – vegan, whole food, oil-free, gluten-free, soy-free
- Quick & easy
- Ready in just 30 mins
- Low in fat, high in fiber
- Healthy & oil-free
- Delicious and creamy
- Great for meal prep
- Budget-friendly
- Nourishing & comforting
Ingredient notes
Here’s everything you’ll need for this delicious soup:
- potatoes – use waxy, thin-skinned yellow or red potatoes like Yukon gold or small red potatoes.
- veggies – onion, carrots, and celery root add wonderful flavor to the soup
- garlic – I used fresh garlic, it adds great taste and aroma
- herbs & spices – you’ll need oregano, thyme, black pepper and salt
- water/vegetable broth – I used water, but you can also try veggie broth for a richer flavor. Any store-bought or homemade vegetable stock or bouillon powder/cubes works.
- cashews – use plain raw cashews without any additives like salt or oil
- kale – large leaf (curly or flat) or baby kale can be used, can be substituted with spinach
- green onions – gently added at the end of the cooking process to keep their nutritional value.
For the full ingredients list, measurements, and instructions, please find the recipe card below.
How to Make Creamy Kale Potato Soup
Before you start chop the veggies (potatoes, onion, carrots, celery root, and garlic). While the soup is cooking chop the kale and green onions.
Step 1: Simmer – Place all ingredients (except cashews, kale, and green onions) for the kale potato soup in a large pot. Cover with a lid and bring to a boil. Once it starts boiling, reduce the heat, and let simmer for about 20 minutes.
Step 2: Blend half of the soup – Once the soup is done cooking, remove the pot from the heat. Transfer half of it into a blender, add the cashews, and blend until creamy.
Step 3: Return to the pot – After blending half of the soup, carefully pour it back into the pot along with the remaining unblended portion. Stir to combine.
Step 4: Stir in kale and green onions – Then, stir in the chopped kale and green onions. Cover with the lid, and let sit for about 10 minutes until the kale softens a bit.
Now your delicious warm soup is ready to enjoy!
Top Tips
- Add the kale and green onions at the end of cooking to preserve their green color and high nutritional value.
- Easy to customize – If you’re missing an ingredient or feel like making a substitution, that’s perfectly fine! Use your favorite veggies, herbs and spices, like Italian seasoning, rosemary, red pepper flakes, etc.)
- Add some extra protein – add a can of red kidney beans to the soup to enhance its protein content and make it more filling.
How to Store
Let cool completely before storing it.
Fridge: Leftovers will keep for 4 – 5 days in the refrigerator, stored in a sealed container.
Freezer: Store in a freezer-safe container in one batch or in individual portions for up to 3 months. Thaw as needed in the fridge.
Reheat: Simply re-warm it on the stovetop over medium heat until warmed through or microwave it before eating.
More Delicious Soups to Try
If you try this Creamy Kale Potato Soup, please let me know! Leave a comment and ★★★★★ recipe rating below. I would love to see your remakes and hear what you think.
Creamy Kale Potato Soup
Equipment
Ingredients
- 5 (730 g) potatoes, yellow, chopped (1.6 lbs)
- 1 large onion, chopped
- 2 large (320 g) carrots, chopped
- ¼ (200 g) celery root, chopped
- 4 cloves garlic, finely chopped
- 1 tbsp oregano
- ½ tbsp thyme
- 2 tsp Himalayan salt
- ¼ tsp black pepper
- 5 cups (1200 ml) water , or vegetable broth
- ⅓ cup (50 g) cashews
- 4 cups (120 g) kale, chopped, de-stemmed kale
- 3 green onions, chopped
Instructions
- Place all ingredients (except cashews, kale, and green onions) for the kale potato soup in a large pot. Cover with a lid and bring to a boil. Once it starts boiling, reduce the heat, and let simmer for about 20 minutes.
- Once the soup is done cooking, remove the pot from the heat. Transfer half of it into a blender, add the cashews, and blend until creamy.
- After blending half of the soup, carefully pour it back into the pot along with the remaining unblended portion. Stir to combine.
- Then, stir in the chopped kale and green onions. Cover with the lid, and let sit for about 10 minutes until the kale softens a bit. Enjoy!
Notes
- I like to stir in fresh kale and chopped green onions at the end of the cooking process so that I keep their nutritional value.
Nutrition
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