Kale And Potato Soup
Description
This comforting Kale and Potato Soup is a staple of home-style cooking, offering warmth and nourishment on chilly days. The dish relies on simple, wholesome ingredients: red potatoes, fresh kale, and aromatic vegetables like onions and garlic. By simmering the potato peels and kale stems, you create a deeply flavorful vegetable stock that forms the soul of the soup. The texture is satisfyingly thick yet light, achieved by partially blending the potatoes to create a creamy base without dairy. It is naturally vegan and vegetarian, making it perfect for diverse dietary needs. Serve it as a main course with crusty bread or as a side dish alongside roasted meats. It reheats beautifully, making it an excellent choice for meal prep.Ingredients
Directions
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In a large pot, combine 7 cups of water, kale stems, potato peels, 1/2 teaspoon salt, and 1 bay leaf.
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Bring the water to a boil, then reduce heat and let it simmer while you prepare the other ingredients.
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Meanwhile, remove stems from kale leaves; chop stems into 1-inch pieces (already added) and cut leaves into 2-inch squares. Wash the leaves well and set aside.
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Scrub and peel the potatoes, then cut the peeled potatoes into 1/2-inch cubes.
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Heat olive oil in a separate soup pot over medium-high heat.
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Add diced onion, sliced garlic, red pepper flakes, and the remaining bay leaf to the oil.
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Cook for 3 to 4 minutes, stirring frequently, until onions are softened. Season with salt.
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Stir in the cubed potatoes and 1 cup of the strained simmering stock from the first pot.
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Cover and cook slowly for 5 minutes.
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Add the chopped kale leaves, cover again, and steam until the leaves are wilted, stirring once or twice.
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Strain the remaining stock from the first pot into the soup pot with the kale and potatoes.
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Bring the mixture to a boil, then reduce heat and simmer covered until potatoes are tender, about 30 minutes.
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Use the back of a wooden spoon to break up some potatoes against the side of the pot, or puree 1 to 2 cups of the soup in a blender and return it to the pot to thicken the broth.
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Taste the soup and season with salt and a generous grinding of black pepper.
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Let the soup stand for 1 hour to allow flavors to merge, if time permits.
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Serve hot, garnished with a light sprinkling of finely chopped fresh parsley.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 118.0kcal
- % Daily Value *
- Total Fat 0.3g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 18.0mg1%
- Total Carbohydrate 25.7g9%
- Dietary Fiber 4.0g16%
- Sugars 1.1g
- Protein 3.6g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
kale, potato, soup, vegan, vegetarian, comfort food, healthy, winter, easy, dairy-free, gluten-free, homemade stock, hearty, simple, greens, root vegetables
