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 rainy afternoon, craving something warm and nourishing. It quickly became a staple in my kitchen for its robust flavor and simplicity.
Ingredients
- Olive oil: 1 tablespoon for sauteing vegetables
- Yellow onion: 1 large, diced
- Garlic: 2 cloves, minced
- Yukon gold potatoes: 4 medium, peeled and diced
- Carrots: 3 medium, sliced
- Celery stalks: 3, 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
- Saute Onion:
- 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 saute for 1 minute until fragrant.
- Add Potatoes, Carrots, Celery:
- 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 an additional 5—7 minutes until wilted and tender.
- Finish:
- 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 gathers around the table for this soup, especially on winter nights. Even picky eaters love the blend of potatoes and kale.
Required Tools
Large soup pot, wooden spoon, chefs knife, cutting board
Nutritional Information
Per serving: 210 calories, 4 g fat, 39 g carbohydrates, 6 g protein
Notes
For a creamier texture, blend half the soup with an immersion blender before adding the kale. Substitute spinach or Swiss chard for kale if preferred.
Pin it This soup is best enjoyed warm and fresh, but leftovers taste even better the next day.
Recipe FAQs
- → Can I substitute kale with other greens?
Yes, spinach or Swiss chard work well as alternatives, providing similar texture and flavor.
- → How do I make the soup creamier?
Blend half the soup using an immersion blender before adding kale to achieve a smoother consistency.
- → What spices enhance this soup's flavor?
Dried thyme, oregano, and a bay leaf infuse gentle herbaceous notes, while optional lemon juice adds brightness.
- → Is this soup suitable for gluten-free diets?
Yes, provided the vegetable broth used is gluten-free.
- → Can I add a spicy kick to the soup?
A pinch of red pepper flakes adds gentle heat without overpowering the natural flavors.