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 cold evening when I wanted something nourishing that would warm everyone up. It quickly became a favorite because it is simple, wholesome, and so satisfying served with fresh bread.
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: 3 stalks, sliced
- Kale: 4 cups, chopped, stems removed
- Vegetable broth: 1 liter (4 cups)
- Water: 1 cup
- Dried thyme: 1 teaspoon
- Dried oregano: 1 teaspoon
- Bay leaf: 1
- Salt and pepper: to taste
- Lemon juice (optional): 1 tablespoon, for brightness
Instructions
- Sauté aromatics:
- 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 seasoning:
- 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 soup:
- Remove bay leaf. Adjust seasoning if needed and stir in lemon juice, if using.
- Serve:
- Serve hot with crusty bread or as desired.
Save My family always requests seconds and even the kids love the tender potatoes in every spoonful. It is wonderful to gather around the table for this comforting soup on a chilly night.
Required Tools
Large soup pot for simmering, a wooden spoon for stirring, sharp chefs knife, and a sturdy cutting board for prepping the vegetables.
Allergen Information
Contains no major allergens. If using store-bought broth, check for gluten or soy if sensitive.
Nutritional Information
Per serving: Calories 210, Total Fat 4 g, Carbohydrates 39 g, Protein 6 g.
Save This soup is perfect for meal prep and tastes even better the next day. Enjoy its comforting, wholesome flavors all week!
Recipe FAQ
- → Can I substitute other greens for kale?
Yes, spinach or Swiss chard work well as alternatives, offering a slightly different texture and flavor but similar nutritional benefits.
- → How can I make the soup creamier?
Blend half of the cooked soup using an immersion blender before adding the kale to achieve a richer, creamier consistency.
- → What is the best way to store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to preserve flavor and texture.
- → Can I add protein to this dish?
Yes, adding cooked beans or lentils enhances protein content without altering the original flavor profile significantly.
- → Is there a recommended seasoning adjustment for spicy notes?
A pinch of red pepper flakes can be added during cooking or as a garnish to introduce gentle heat without overpowering the flavors.