Soup weather is upon us and this kale potato soup is an absolute winner. It’s hearty, healthy and oh so tasty. Plus, it’s suitable for vegans, only takes one pot and reheats well, making it perfect for a Sunday cookup and Monday leftovers. All things I love!
I amended a recipe I found here.
- 1 small onion
- 2 large carrots
- 3 stalks celery
- Olive oil
- 4-5 cloves garlic
- 2tbs tomato paste
- 2 litres vegetable stock
- 1kg potatoes
- 1 bunch kale
- 2 cans butter beans
- 2tbs balsamic vinegar
- Salt and pepper
- Flat leaf parsley
- Finely dice the onion and dice the carrots and celery
- Heat some oil in a heavy bottomed, large saucepan and add the onion, carrot and celery with a pinch of salt. Cook for 10 minutes, stirring occasionally until softened.
- Mince the garlic and add to the pan with the tomato paste and cook for 1-2 minutes
- Add the vegetable stock and bring to the boil
- Dice the potato and add to the saucepan, stirring to combine ingredients then cover and simmer for 10-15 minutes, until the potato is cooked through
- Remove the kale from the stems and tear into pieces. Add to the pan along with the drained butter beans and cook, uncovered for 10 minutes.
- Remove from the heat and stir through balsamic vinegar, then season with salt and pepper
- Roughly chop the parsley and sprinkle on top to serve
If you prefer your soup more on the creamy side then you can definitely use a hand blender to blitz up your kale potato soup into a creamy consistency. The potato and butter beans are ideal for that!
I used a little of both the garlic and the smoked hickory salts I was given from the Salt Box which added some delicious depth of flavour. Normal salt is still excellent, but if you want more of a garlic punch then up the number of cloves you use!
This kale potato soup is perfect for a mid-week dinner because it’s hearty and balanced enough to fill you up, plus it’s warming for those cold winter nights. I made a pot on a Sunday afternoon and enjoyed it for dinner for the next few nights – perfect! It’s even better served with some crusty bread, or even a cheese toastie!
Kimberly BaxterMay 7, 2018 at 1:24 am (5 years ago)
Yummy. My son would love this recipe. I can’t wait make it for him.Reply