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Potato Kale Soup

Potato Kale Soup
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Indulge in the comfort of this Potato Kale Soup, a wholesome and nourishing dish that combines hearty ingredients for a delightful meal. With its velvety coconut milk base and aromatic blend of garlic and Italian seasoning, this soup is perfect for chilly evenings or family gatherings. In just 35 minutes, you can create a flavorful and nutrient-rich bowl that’s entirely plant-based, making it suitable for various dietary preferences. Whether enjoyed on its own or paired with crusty bread, this potato kale soup promises to warm your heart and satisfy your hunger.

Ingredients

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  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 1 medium carrot, diced
  • 3 celery stalks, diced
  • 2 large garlic cloves, finely chopped
  • 1/4 teaspoon red chili flakes
  • 1 tablespoon Italian seasoning mix
  • 1 1/2 lb (750 g) potatoes, peeled and cut into cubes
  • 5 cups (1.25 liter) vegetable stock
  • 2 cups (125 g) Tuscan kale (cavolo nero), roughly chopped
  • 1 can (14 oz / 400 g) full-fat coconut milk
  • Salt and freshly ground black pepper to taste

Instructions

  1. In a heavy-bottomed pot, heat olive oil over medium heat. Add diced onion, carrot, and celery; sauté for 7-8 minutes until softened.
  2. Stir in chopped garlic, red chili flakes, and Italian seasoning; cook for an additional minute.
  3. Add cubed potatoes and vegetable stock; bring to a boil. Reduce heat, cover, and simmer for about 15 minutes until potatoes are fork-tender.
  4. Mix in chopped kale and coconut milk; cook for another 2-3 minutes until kale is tender.
  5. Season to taste with salt and pepper before serving hot.

Nutrition

Find it online: https://cookingwithallison.com/potato-kale-soup/