Vegan potato kale soup is a hearty, flavorful, and comforting dish that’s perfect for a chilly evening. This recipe combines creamy potatoes, earthy kale, and aromatic vegetables in a flavorful broth. Whether you’re a seasoned vegan or just looking to incorporate more plant-based meals into your diet, this soup is sure to become a new favorite.
Why You’ll Love This Vegan Potato Kale Soup
This vegan potato kale soup is:
- Creamy and satisfying: The potatoes naturally thicken the soup, creating a luxuriously creamy texture without any dairy.
- Packed with nutrients: Potatoes provide potassium and fiber, while kale is a nutritional powerhouse, offering vitamins A, C, and K.
- Budget-friendly: Made with simple, affordable ingredients, this soup is easy on the wallet.
- Easy to customize: Add your favorite vegetables, herbs, or spices to make it your own.
- Perfect for meal prep: Make a big batch on Sunday and enjoy it for lunches or dinners throughout the week.
Ingredients You’ll Need
Russet potatoes for vegan soup
Olive oil in a bottle- 1 medium yellow onion, chopped
- 2 carrots, chopped
- 3 cloves garlic, minced
- 6 cups vegetable broth
- 1 pound Yukon Gold potatoes, peeled and cubed
- 1 bunch kale, stems removed and chopped
- Salt and black pepper to taste
- Fresh parsley for garnish
Olive oil in a bottle
Fresh parsley for garnishHow to Make Vegan Potato Kale Soup
Follow these simple steps to make the best vegan potato kale soup:
- Sauté the aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and carrots and cook for 5-7 minutes, until softened. Add the garlic and cook for 1 minute more, until fragrant.
- Add the potatoes and broth: Add the vegetable broth and potatoes to the pot. Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
- Chef’s Tip: “For a richer flavor, use a high-quality vegetable broth. You can even make your own by simmering vegetable scraps in water for a few hours.” – Maria Garcia, Head Chef at GreenLeaf Kitchen
- Blend for creaminess (optional): If you prefer a smoother soup, you can use an immersion blender to partially blend the soup. Alternatively, you can carefully transfer a portion of the soup to a blender and blend until smooth, then return it to the pot.
- Stir in the kale: Add the chopped kale to the pot and cook for 5-7 minutes, or until wilted.
- Season and serve: Season the soup generously with salt and black pepper to taste. Ladle into bowls and garnish with fresh parsley.
A bowl of creamy vegan potato kale soup
Tips for the Best Vegan Potato Kale Soup
- Choose the right potatoes: Russet potatoes will break down slightly and help thicken the soup, while Yukon Golds will hold their shape and add a buttery flavor.
- Don’t overcook the kale: Cook the kale just until it’s wilted to maintain its vibrant green color and nutrients.
- Adjust the consistency: Add more broth or water if you prefer a thinner soup. For a thicker soup, you can mash some of the potatoes against the side of the pot.
- Chef’s Tip: “Adding a splash of plant-based milk, like almond or soy milk, at the end of cooking can enhance the creaminess of the soup.” – Maria Garcia, Head Chef at GreenLeaf Kitchen
- Get creative with toppings: Toppings add texture and flavor. Try vegan sour cream, toasted bread crumbs, a drizzle of olive oil, or a sprinkle of red pepper flakes.
FAQs About Vegan Potato Kale Soup
Can I freeze vegan potato kale soup?
Yes, this soup freezes well. Allow it to cool completely, then transfer it to an airtight container or freezer-safe bags. It will keep for up to 3 months in the freezer. Thaw overnight in the refrigerator and reheat gently on the stovetop.
What can I substitute for kale?
If you don’t have kale on hand, you can substitute it with spinach, collard greens, or Swiss chard.
Can I make this soup in a slow cooker?
Absolutely! Simply sauté the onions, carrots, and garlic as directed, then transfer everything to a slow cooker. Cook on low for 6-8 hours, or until the potatoes are tender. Stir in the kale during the last 30 minutes of cooking.
Is this soup gluten-free?
Yes, this recipe is naturally gluten-free. However, be sure to check that your vegetable broth and any additional ingredients you use are certified gluten-free.
How can I add more protein to this soup?
You can add a can of chickpeas or white beans along with the potatoes. Lentils are another great option that will add a hearty texture and boost the protein content.
Conclusion
This vegan potato kale soup is a delicious and satisfying meal that’s easy to make and perfect for any occasion. With its creamy texture, earthy flavors, and hearty ingredients, it’s sure to warm you up from the inside out. Enjoy this soup as a light lunch, a comforting dinner, or a nutritious meal prep option.
