Description
A rich and creamy vegan potato kale soup that combines tender potatoes with nutritious kale and a hint of coconut milk, seasoned with herbs and spices for a comforting and flavorful meal.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 medium potatoes, peeled and diced
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon smoked paprika
- Salt and black pepper, to taste
- 1 cup canned coconut milk
- 4 cups fresh kale, chopped
- 1 tablespoon lemon juice
Instructions
- Sauté Onions: Heat olive oil in a large pot over medium heat. Add the diced onions and sauté until they are translucent, about 5 minutes.
- Add Garlic: Add the minced garlic to the pot and cook for another minute until fragrant, enhancing the soup’s aroma.
- Add Potatoes and Broth: Stir in the diced potatoes and pour in the vegetable broth. Add dried thyme, dried rosemary, smoked paprika, salt, and black pepper to season.
- Simmer Soup: Bring the mixture to a boil, then reduce the heat to low. Let it simmer gently for 20 minutes or until the potatoes are tender.
- Blend Soup: Use an immersion blender directly in the pot, or carefully transfer the soup into a stand blender in batches, blending until it reaches a creamy and smooth texture.
- Add Coconut Milk and Kale: Stir in the canned coconut milk and chopped fresh kale. Simmer the soup for an additional 5 minutes until the kale wilts and softens.
- Season and Finish: Add the lemon juice and adjust salt and pepper to taste. Stir well to combine all the flavors.
- Serve: Remove the pot from heat and serve the soup hot. Optionally, garnish with fresh herbs or a drizzle of olive oil for added richness.
Notes
- For a thicker soup, use less vegetable broth or more potatoes.
- Use full-fat canned coconut milk for a creamier texture.
- Fresh herbs like parsley or chives make excellent garnishes.
- Leftovers can be stored in the refrigerator for up to 3 days.
- You can substitute kale with spinach or Swiss chard if preferred.
