Pin it A hearty, comforting soup featuring tender potatoes and nutrient-rich kale, perfect for chilly days. This vegetarian recipe is simple to prepare and bursting with flavor.
I first made this soup on a cold weekend and loved the way it warmed up the kitchen while bringing out the flavors of fresh vegetables.
Ingredients
- Olive oil: 1 tablespoon
- Yellow onion: 1 large, diced
- Garlic: 2 cloves, minced
- Yukon gold potatoes: 4 medium, peeled and diced
- Carrots: 3 medium, sliced
- Celery: 3 stalks, sliced
- Kale: 4 cups chopped, stems removed
- Vegetable broth: 1 liter (4 cups)
- Water: 1 cup
- Dried thyme: 1 teaspoon
- Dried oregano: 1 teaspoon
- Bay leaf: 1
- Salt and pepper: To taste
- Lemon juice: 1 tablespoon, optional for brightness
Instructions
- Sauté Aromatics:
- Heat olive oil in a large pot over medium heat. Add onion and cook for 3 4 minutes until translucent.
- Add Garlic:
- Add garlic and sauté for 1 minute until fragrant.
- Add Vegetables:
- Add potatoes, carrots, and celery. Stir and cook for 5 minutes.
- Pour Liquids and Seasonings:
- Pour in vegetable broth and water. Stir in thyme, oregano, bay leaf, salt, and pepper.
- Simmer:
- Bring to a boil, then reduce heat and simmer uncovered for 15 minutes, or until potatoes and carrots are tender.
- Add Kale:
- Stir in chopped kale and cook for an additional 5 7 minutes until wilted and tender.
- Finish Soup:
- Remove bay leaf. Adjust seasoning if needed and stir in lemon juice, if using.
- Serve:
- Serve hot with crusty bread or as desired.
Pin it My family always asks for seconds of this soup, especially on busy weeknights when we need something quick and nourishing.
Required Tools
For easiest prep, use a large soup pot and a sturdy wooden spoon along with a sharp chefs knife and cutting board.
Allergen Information
This soup contains no major allergens but check vegetable broth labels if sensitive to gluten or soy.
Nutritional Information
Per serving: 210 calories, 4 g total fat, 39 g carbohydrates, 6 g protein.
Pin it Serve this soup piping hot with a squeeze of lemon for brightness and enjoy a cozy meal.
Recipe Questions & Answers
- → Can I use other greens instead of kale?
Yes, spinach or Swiss chard can be used as substitutes, offering similar texture and flavor variations.
- → How can I make the soup creamier?
Blend half of the soup with an immersion blender before adding the kale to achieve a smoother, creamier texture.
- → What is the best way to store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave.
- → Can I add heat to this dish?
Yes, a pinch of red pepper flakes can be added during cooking or used as a garnish to introduce subtle spice.
- → Is this suitable for gluten-free diets?
Yes, this dish uses gluten-free ingredients. Just ensure any store-bought broth is certified gluten-free.