Description
This Chunky Potato Kale Soup is a hearty and nutritious dish packed with tender potatoes, fresh kale, and a medley of vegetables simmered in savory vegetable broth. Perfect for a cozy meal, this soup balances creamy textures and smoky, aromatic spices, offering a comforting bowl that’s both satisfying and wholesome.
Ingredients
Scale
Vegetables
- 4 medium-sized potatoes, peeled and diced
- 1 large onion, chopped
- 2 cloves of garlic, minced
- 1 cup carrots, diced
- 1 cup celery, diced
- 2 cups kale, stems removed and chopped
Liquids & Fats
- 4 cups vegetable broth
- 1 tablespoon olive oil
- 1/4 cup cream (optional for creaminess)
Spices & Seasonings
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Garnish
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil: In a large pot, heat the olive oil over medium heat to prepare for sautéing the vegetables.
- Sauté onion: Add the chopped onion and cook until translucent, about 5 minutes, to develop a flavorful base.
- Add garlic: Stir in the minced garlic and cook for an additional 1 minute until fragrant, enhancing the aroma.
- Cook carrots and celery: Add diced carrots and celery, cooking for 4-5 minutes until they soften slightly, adding texture and sweetness.
- Add potatoes, broth, and spices: Incorporate diced potatoes, vegetable broth, dried thyme, and smoked paprika; bring to a boil for cooking the potatoes thoroughly.
- Simmer soup: Reduce heat to low and simmer uncovered for 15-20 minutes until potatoes are tender, allowing flavors to meld.
- Add kale: Stir in chopped kale and cook for an additional 5-7 minutes until wilted and softened, adding color and nutrients.
- Optional cream and seasoning: If desired, stir in cream for richness and season with salt and pepper to taste for balanced flavor.
- Rest soup: Remove from heat and let the soup sit for a few minutes to intensify the flavors.
- Serve and garnish: Ladle the soup into bowls and garnish with fresh chopped parsley to add a bright finish.
Notes
- You can substitute kale with spinach or Swiss chard if preferred.
- For a vegan version, omit the cream or use a plant-based alternative.
- If a smoother texture is desired, blend part of the soup before adding the kale.
- Adjust seasoning gradually and taste before serving.
- This soup keeps well refrigerated for up to 3 days and can be frozen for up to 1 month.
