Save 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 after a long hike, and it instantly became a family favorite. The rich flavors and texture are always comforting, especially when we gather for a cozy dinner during the colder months.
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 the 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 main vegetables:
- Add potatoes, carrots, and celery. Stir and cook for 5 minutes.
- Add 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 5 – 7 minutes until wilted and tender.
- Final touches:
- Remove bay leaf. Adjust seasoning if needed and stir in lemon juice, if using.
- Serve:
- Serve hot with crusty bread or as desired.
Save Sharing this soup at our weekly family table is a tradition. The kids love helping chop the potatoes and kale, and everyone enjoys a steaming bowl together after long days at school and work.
Required Tools
You will need a large soup pot, wooden spoon, chef's knife, and cutting board to make this recipe efficiently.
Allergen Information
This recipe is free of major allergens. For those with sensitivities, double-check your broth ingredients for any traces of gluten or soy.
Nutritional Information
Each serving contains approximately 210 calories, 4 g total fat, 39 g carbohydrates, and 6 g protein, making it a balanced choice for vegetarians.
Save This Potato-Kale Soup offers a delicious and nourishing meal for any occasion. Enjoy it freshly made, with good bread and great company.
Recipe FAQ Section
- → Can I substitute kale with other greens?
Yes, spinach or Swiss chard make excellent alternatives and will yield a slightly different texture and flavor.
- → What is the best way to achieve a creamier texture?
Blend half of the soup using an immersion blender before adding the kale to create a smooth, creamy consistency.
- → How long should I simmer the vegetables?
Simmer the potatoes, carrots, and celery for about 15 minutes until tender before adding the kale for the final 5–7 minutes.
- → Can I add some heat to this soup?
Adding a pinch of red pepper flakes during cooking will give a subtle spicy kick without overpowering the flavors.
- → What herbs complement the flavors best?
Dried thyme, oregano, and bay leaf provide a balanced, earthy aroma that enhances the vegetables.