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+ servings
Chunky Potato Kale Soup

Cozy Up with This Hearty Chunky Potato Kale Soup

Enjoy a warm bowl of Chunky Potato Kale Soup packed with nourishing ingredients and creamy coconut milk for a comforting meal.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Vegan
Calories: 350

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Feel free to use any neutral oil.
  • 1 Onion Diced, yellow or white works best.
  • 1 Carrot Chopped, can substitute with parsnip.
  • 1 Celery Chopped.
  • 2 cloves Garlic Minced.
For Spice and Seasoning
  • ½ teaspoon Red Pepper Flakes Omit for a milder soup.
  • 1 tablespoon Italian Seasoning Blend
For the Heart of the Soup
  • 4 cups Potatoes Cubed, Yukon Gold preferred.
  • 4 cups Vegetable Stock Homemade or low-sodium.
  • 2 cups Tuscan Kale Chopped, can substitute with spinach.
  • 1 cup Coconut Milk Almond milk can work but alters texture.

Equipment

  • Heavy-bottomed pot

Method
 

Cooking Steps
  1. Heat the oil in a heavy-bottomed pot over medium heat until shimmering, about 1-2 minutes.
  2. Sauté the diced onion, chopped carrot, and chopped celery for 7-8 minutes until soft and aromatic.
  3. Add minced garlic, red pepper flakes, and Italian seasoning; cook for 1 minute until fragrant.
  4. Introduce cubed potatoes and vegetable stock; bring to a boil.
  5. Once boiling, reduce heat to simmer, cover, and cook for about 15 minutes until potatoes are fork-tender.
  6. Add chopped kale and coconut milk; stir and cook for an additional 2-3 minutes until kale wilts.
  7. Season with salt and pepper to taste, stir, and serve hot.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 50gProtein: 6gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 600mgPotassium: 800mgFiber: 7gSugar: 4gVitamin A: 2000IUVitamin C: 40mgCalcium: 150mgIron: 3mg

Notes

For best results, use uniform cuts for the potatoes and add kale in the final cooking stage to retain color and texture.

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