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Vegan Kale and Potato Soup Recipe

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★★★★★

4.2 from 53 reviews

This comforting vegan kale and potato soup combines tender baby red potatoes, nutrient-rich kale, and flavorful herbs in a creamy coconut milk broth. Perfect for a healthy, hearty meal, this soup is easy to prepare and packed with wholesome ingredients that warm you up on chilly days.

Ingredients

Scale

Main Ingredients

  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 1 cup sliced carrot
  • 1 cup sliced celery
  • 5 cloves garlic, thinly sliced
  • 2 teaspoons dried oregano
  • 2 teaspoons dried thyme
  • 1 teaspoon dried sage
  • 1.5 lbs. baby red potatoes, diced
  • 32 oz. vegetable broth
  • 1 (13.5 oz.) can full-fat coconut milk
  • 4–5 cups chopped kale
  • 1 tablespoon lemon juice
  • Kosher salt, to taste
  • Fresh cracked pepper, to taste

Garnishes

  • Fresh chopped parsley
  • Homemade croutons
  • Vegan Parmesan cheese

Instructions

  1. Heat the oil: Heat 2 tablespoons of olive oil in a large pot over medium-high heat to prepare for sautéing the vegetables.
  2. Sauté onions and vegetables: Add the diced yellow onion, sliced carrot, and sliced celery along with salt and pepper. Cook for about 8 minutes, stirring occasionally until the vegetables start to soften.
  3. Add garlic and herbs: Stir in thinly sliced garlic, dried oregano, thyme, and sage. Cook for one more minute, stirring frequently to release the fragrance of the herbs.
  4. Add potatoes and liquids: Add diced baby red potatoes, vegetable broth, and coconut milk to the pot along with some salt and pepper. Stir to combine all ingredients.
  5. Simmer the soup: Bring the mixture to a simmer over medium-high heat. Then reduce the heat to low, cover the pot, and gently simmer for 10-12 minutes until the potatoes are fork-tender. Stir occasionally to prevent sticking.
  6. Optional blending: For a creamier texture, blend half of the soup using an immersion blender or by transferring to a blender, then mix back into the pot.
  7. Add kale and lemon juice: Stir in the chopped kale and 1 tablespoon of lemon juice. Cook for a few minutes until the kale wilts. Taste and adjust seasoning with salt and pepper.
  8. Serve and garnish: Ladle the soup into bowls and garnish with fresh chopped parsley, homemade croutons, and vegan Parmesan cheese for added flavor and texture.

Notes

  • You can adjust the thickness of the soup by blending more or less of it depending on your texture preference.
  • Use fresh herbs instead of dried if preferred; use about 3 times the amount for fresh.
  • For extra protein, consider adding cooked beans or lentils.
  • This soup stores well and flavors improve after a day; keep refrigerated and reheat gently.
  • Swap baby red potatoes with Yukon gold or russet potatoes if desired.

Keywords: vegan kale and potato soup, creamy vegan soup, healthy kale soup, coconut milk soup, easy vegan recipe

Find it online: https://foodiecara.com/vegan-kale-and-potato-soup-recipe/