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.
This soup holds a special place in my kitchen because it comes together with basic ingredients yet always impresses with deep flavor. On cold evenings, I love watching the kale soften into the fragrant broth while everyone eagerly awaits their first bowl.
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: 4 cups
- Water: 1 cup
- Dried thyme: 1 teaspoon
- Dried oregano: 1 teaspoon
- Bay leaf: 1
- Salt and pepper: to taste
- Lemon juice (optional): 1 tablespoon
Instructions
- Sauté vegetables:
- Heat olive oil in a large pot over medium heat. Add onion and cook for 3 – 4 minutes until translucent.
- Add garlic:
- Stir in garlic and cook for 1 minute until fragrant.
- Add potatoes, carrots, celery:
- Place potatoes, carrots, and celery into the pot. Stir and cook for 5 minutes.
- Add liquids and seasonings:
- Pour in vegetable broth and water. Add thyme, oregano, bay leaf, salt, and pepper.
- Simmer:
- Bring to a boil, then reduce the heat and simmer uncovered for 15 minutes until potatoes and carrots are tender.
- Add kale:
- Stir in chopped kale and cook for 5 – 7 minutes until wilted and tender.
- Finish and serve:
- Remove bay leaf. Adjust seasoning and add lemon juice, if desired. Serve hot.
Save This soup has warmed up many family lunches, with everyone dipping their bread and sharing stories around our table. Even picky eaters reach for second helpings.
Required Tools
Large soup pot, wooden spoon, chefs knife, and cutting board make preparation easy and efficient.
Allergen Information
Contains no major allergens. If sensitive, check store-bought broth for gluten or soy.
Nutritional Information
Per serving: Calories: 210, Total Fat: 4 g, Carbohydrates: 39 g, Protein: 6 g.
Save Finish with a sprinkle of black pepper and enjoy immediately. This soup is just as delicious reheated for lunch the next day.
Recipe FAQs
- → Can I substitute kale with other greens?
Yes, spinach or Swiss chard can be used instead of kale for a milder taste and similar texture.
- → How can I make the soup creamier?
Blend half of the soup with an immersion blender before adding the kale to achieve a creamier consistency.
- → Is this suitable for gluten-free diets?
Yes, this soup is naturally gluten-free as it uses vegetable broth and whole ingredients without gluten.
- → What seasonings enhance the flavor best?
Dried thyme, oregano, and bay leaf provide a fragrant herbal base that complements the vegetables well.
- → Can I add heat to this dish?
Adding a pinch of red pepper flakes during cooking gives a subtle spicy kick without overpowering the flavors.