Potato Kale Soup

It’s soup season! So, there’s nothing better than a delicious and healthy recipe to keep you warm during winter. This soup is a blast, and it's super simple and fast to make. Change the ingredients and spices according to your preferences and use whatever you have in hand. Since the potato is what gives it the creamy look, it is the only item that you must keep; the rest is up to you because this recipe is very adaptable and you can add more potatoes, more herb, more kale as you want. You can also blend if you like a very creamy soup.  Serves 2

  • 1/2 kg peeled potatoes, preferably organic
  • 1/4 cup chopped leek
  • 1 large onion, roughly chopped
  • scallion and parsley, as your taste
  • 1 cup curly kale, stems removed
  • salt and peper, to taste
  • cayenne pepper flakes (optional)
  • 2 TBS coconut oil (ideal for cooking)
  • hot water, enough to reach desired consistency
  • olive oil to garnish (optional)

1.  Start preparing the potatoes. Rinse them well, peel and then cut them into small cubes. Set aside.

2.  Heat the coconut oil in a pan. Add chopped onions and leek, seasoning with a little bit of salt. Lower the heat and simmer until onion is transparent. Add the chopped potatoes, mix well and saute ultil golden brown for about 5 minutes. Add hot water  (double amount of water of the ingredients there). Adjust  salt, close the pan and bring to a boil at medium heat. When boiling, check if it needs more water. Let it simmer until creamy, adding water when necessary so that it doesn’t get dry.

3.  In a skillet, add a TBS  of coconut oil and sauté the crushed garlic with a pinch of salt. Add chopped scallions, turn off the heat and add these ingredients to the soup pan, whisking them well. Lastly, add the kale, hand-ripped into big pieces.

5.  Cover the pan, turn off the heat and leave it for 3 minutes before serving, just to warm the kale. Garnish the way you want and serve with a dash of olive oil, cayenne pepper, croutons or crackers. Enjoy it!

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