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kale potato soup

Kale Potato Soup

Aug 30,2015

Who doesn’t love a warming and nourishing bowl of soup!? I know I do. I made this Kale Potato Soup on a blah summer day, which felt more like Fall than Summer. I wanted to use up any veggies I had remaining and I wanted to create a filling plant-based dish. It definitely hit the spot! ..and with two kids at home it makes for an easy, one-pot meal.

Kale is one of my favourite greens. It very rich in vitamin A, C, and K. It is also an excellent source of a variety of minerals, like manganese, iron, and calcium. It is considered an excellent antioxidant veggie and is especially known for its cancer preventative benefits. I love kale in salads, smoothies, and sautéed with beans. My new favourite way of eating kale? My Kale Potato Soup of course! It is so tasty, you’re sure to love it.



Kale Potato Soup

1 bunch of Dino kale, about 5-6 cups, chopped into thin ribbons (be sure to remove stems – I save them for juicing)
4-5 small yellow potatoes, about 2.5 cups, chopped into bite-sized pieces (leave skin on)
1/2 yellow onion, about 1/2 cup, diced
1 clove garlic, minced
1 cup chickpeas, rinsed
3-4 tbsp extra virgin olive oil
1 pat of butter (optional if not vegan)
1.5 L veggie broth OR water (enough to cover veggies)
Sea salt or Herbamare to taste

Once all your veggies have been washed and chopped accordingly, in a large deep pot, sauté the onions in olive oil and butter (optional) on med-low heat for about 5 minutes. Then add the garlic and sauté for a couple more minutes. Next, add in the potatoes and broth and turn heat up to high. Make sure you add enough broth to cover the potatoes. If you don’t have broth on hand you can use water but you will need to use more seasoning. Allow the soup to boil for about 10-12 minutes and then toss in the kale and chickpeas. You can season the soup at this time too. Continue cooking soup until the potatoes are easily pierced with a fork and the kale has softened. Shut off heat. The soup will have reduced and thickened. Take about 3-4 scoops (more or less depending on how chunky you want your soup to be) and place it in your blender with some water. Blend on high until fully pureed. Add the puree back to your pot and stir well. You may need to add more water if it’s too thick. Taste your soup and season to taste.

Note: This makes a pretty big batch of soup but I like to cook once and eat twice! It’s even more delicious the next day. This should also freeze well. However, if you don’t want to make too much you can easily cut the amount of each ingredient in half.

I hope you enjoy! 🙂