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.
I first made this soup on a brisk autumn evening and was amazed at how quickly it came together with just a handful of fresh vegetables. The aroma filled the kitchen, making it feel cozy and inviting.
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 stalks: 3, 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: 1 tablespoon (optional, for brightness)
Instructions
- Sauté onions:
- Heat olive oil in a large pot over medium heat. Add onion and cook for 3–4 minutes until translucent.
- Add garlic:
- Add garlic and sauté for 1 minute until fragrant.
- Add vegetables:
- Add potatoes, carrots, and celery. Stir and cook for 5 minutes.
- Add liquids and seasonings:
- Pour in vegetable broth and water. Stir in thyme, oregano, bay leaf, salt, and pepper.
- Simmer:
- Bring to a boil, then reduce heat and simmer uncovered for 15 minutes, or until potatoes and carrots are tender.
- Add kale:
- Stir in chopped kale and cook for an additional 5–7 minutes until wilted and tender.
- Finish and serve:
- Remove bay leaf. Adjust seasoning if needed and stir in lemon juice, if using. Serve hot with crusty bread or as desired.
Save My family always gathers around the table when this soup is simmering on the stove, and it has become a favorite dinner for chilly evenings together.
Required Tools
Large soup pot, wooden spoon, chefs knife, cutting board
Nutritional Information
Per serving: Calories 210, Total Fat 4 g, Carbohydrates 39 g, Protein 6 g
Notes
Blend half the soup for a creamier texture, or substitute spinach or Swiss chard for kale if you prefer. Add red pepper flakes for heat or garnish with parmesan.
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This soup makes wonderful leftovers and tastes even better the next day. Enjoy it with your favorite gluten-free bread for a complete meal.
Recipe FAQ
- → Can I substitute kale with other greens?
Yes, spinach or Swiss chard work well as alternatives, offering a similar texture and mild flavor.
- → How can I make the soup creamier?
Blend half of the cooked soup with an immersion blender before adding the kale for a smoother texture.
- → Is this dish suitable for gluten-free diets?
Yes, the ingredients are naturally gluten-free, but ensure the vegetable broth used is gluten-free as well.
- → What seasoning enhances the flavor best?
Thyme, oregano, and a touch of lemon juice brighten the soup while bay leaf adds depth.
- → Can I add heat to this dish?
A pinch of red pepper flakes adds a gentle kick without overpowering the other flavors.