Description
Chunky Potato Kale Soup is a creamy, hearty, and flavorful vegan soup made with tender potatoes, Tuscan kale, and a rich coconut milk base. Perfect for a cozy meal any time of year.
Ingredients
- 2 tbsp olive oil
- 1 medium onion, diced
- 1 medium carrot, diced
- 3 celery stalks, diced
- 2 large garlic cloves, minced
- 1/4 tsp red pepper flakes
- 1 tbsp Italian seasoning blend
- 1 1/2 lb potatoes, peeled and cubed
- 5 cups vegetable stock
- 2 cups Tuscan kale (cavolo nero), coarsely chopped
- 1 can (14 oz) full-fat coconut milk
- Salt and ground black pepper, to taste
Instructions
- Heat olive oil in a heavy-bottomed pot over medium heat. Add onion, carrot, and celery; sauté 7–8 minutes until softened.
- Add garlic, red pepper flakes, and Italian seasoning; cook 1 minute until fragrant.
- Add potatoes and vegetable stock; stir to combine. Bring to a boil, then reduce heat to low, cover, and simmer 15 minutes until potatoes are fork-tender.
- Stir in kale and coconut milk; cook 2–3 minutes until kale wilts and soup is creamy and heated through.
- Season with salt and pepper to taste. Serve hot, optionally with crusty bread.
Notes
- For extra creaminess, use full-fat coconut milk.
- Red pepper flakes can be adjusted or omitted for a milder flavor.
- Leftovers store well in the fridge for 3–4 days; reheat gently on the stovetop.
- Prep Time: 13 minutes
- Cook Time: 27 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan / American