Creamy Kale & Potato Soup

Creamy Kale & Potato Soup

There's something incredibly satisfying about turning a handful of simple ingredients into a comforting, nourishing meal. This creamy kale and potato soup is rich, velvety, and completely dairy-free, with tender potatoes and hearty kale creating the perfect balance of flavor and texture. You can blend it until completely smooth but I much prefer leaving it slightly chunky for a more rustic feel. Serve with warm crusty bread for dipping or enjoy it alongside your favorite meal.

Serves 4

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Ingredients

1 bunch (225g) Kale, thick stems removed and chopped
3 large (625g) Yellow Potatoes, peeled and cubed
1 medium (250g) Onion, chopped
5 cloves Garlic, minced
4 cups (946ml) Vegetable Broth
1 cup (236ml) Unsweetened Plant Based Milk
2 Tbsp (30ml) Neutral Oil
1 tsp (2g) dried Thyme
Salt & Pepper to taste
Optional: serve with Micro Greens & Crusty Bread for dipping

Directions

1.Heat the oil in a large pot over medium heat. Add the chopped onions and sauté for 3–5 minutes, or until translucent.

2.Add the thyme and garlic, then season with salt and pepper. Cook for 2 minutes, or until the garlic is fragrant.

3.Add the cubed potatoes and cook for 5 minutes, stirring occasionally to prevent sticking.

4.Pour in the broth and stir well. Cover the pot, reduce the heat to low, and simmer for 20–25 minutes, or until the potatoes are fork-tender.

5.Add the chopped kale and continue cooking, covered, for 5 minutes, or until the kale has wilted.

6.Using an immersion or regular blender, blend the soup to your desired consistency. Once blended, stir in the plant based milk and heat through. Taste for seasoning and adjust with additional salt & pepper if necessary.

7.Serve with crusty bread for dipping and, if desired, garnish with micro greens.