Description
Warm your heart with this cozy, creamy potato kale soup that’s bursting with flavor and perfect for chilly evenings.
Ingredients
Scale
- 4 medium Russet potatoes, peeled and diced
- 1 bunch fresh kale, stems removed and chopped
- 1 medium yellow onion, finely chopped
- 4 cloves garlic, minced
- 6 cups low-sodium vegetable broth
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Sauté the Aromatics: In a large pot over medium heat, add olive oil. Once hot, add the chopped onion and minced garlic. Sauté until translucent and fragrant, about 5 minutes.
- Add Potatoes: Stir in the diced russet potatoes and cook for another 5 minutes until they begin to soften.
- Pour in Broth: Add the vegetable broth and bring everything to a gentle boil. Reduce heat and simmer for about 15 minutes until the potatoes are tender but still hold their shape.
- Incorporate Kale: Stir in the chopped kale and cook for an additional 5 minutes until it wilts.
- Add Coconut Milk: Pour in the coconut milk and stir until combined. Simmer gently for another 3 minutes.
- Season & Serve: Adjust seasoning with salt and pepper to taste. Ladle into bowls and serve hot.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 3g
- Sodium: 450mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg