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Delightful Potato Kale Soup

This Potato Kale Soup combines velvety potatoes, tender kale, and a hint of spice in a coconut-infused broth. It’s hearty, vegan-friendly, and perfect for cozy evenings.
Calories:
Author: Sandra Myers

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 1 medium carrot diced
  • 3 celery stalks diced
  • 2 large garlic cloves finely chopped
  • ¼ teaspoon red chili flakes
  • 1 tablespoon Italian seasoning mix
  • 1½ pounds 750 g potatoes, peeled and cut into cubes
  • 5 cups 1.25 liters 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

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  • Sauté onion, carrot, and celery in olive oil for 7–8 minutes until softened.
  • Add garlic, chili flakes, and Italian seasoning; cook for 1 minute until fragrant.
  • Add potatoes and vegetable stock, bring to a boil, then simmer covered for 15 minutes until potatoes are tender.
  • Stir in kale and coconut milk, cover, and simmer for 2–3 more minutes until kale is wilted and soup is creamy.
  • Season with salt and pepper, then serve hot with crusty bread.