Creamy Vegan Kale Soup

Blog_June 10, 2013

Finally.

Finally I have found a vegan kale soup recipe that tastes like more than boiled kale! I love kale, but in order for me to enjoy a big bowl of kale, I need a lot of flavor and a nice texture. Unfortunately a lot of the healthy kale soups I’ve seen tend to have very little of either.

So, kale soup is traditionally a Portuguese dish, given flavor and texture with the addition of sausage and cream. Clearly not vegan, clearly not the healthy go-to soup I was looking to create. But, I did find a nearly vegan recipe that used potatoes to provide a creamy texture, made some modifications and came out with this beauty. The potatoes do indeed give it a great silky texture and the use of a good vegetable stock is essential to providing good flavor. I used my favorite Vegebase (which I mention in this recipe) and some additional seasoning and was really happy with the flavor.  I ate leftovers throughout the week and it continued to satisfy; this will definitely turn into one of my healthy take-to-work recipes.

Recipe notes: This is much easier to make if you have an immersion blender (which are great for making homemade soups and sauces – you don’t need an expensive model) and is why my recipe is based on instructions with one. But, if you don’t have one simply scoop the potato and kale mixtures into a blender or food processor and process until you get your desired texture. You may have to work in batches. Also, if you like to experiment with flavored salts this is a great recipe – I used almond cardamon salt and was pleased.

Creamy Vegan Kale Soup

 
Recipe Type: Soup
Author: Heavily adapted from Mark Bittman’s Creamy Kale Soup
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Serves: 6
Ingredients
  • 2 large potatoes, peeled and chopped
  • 3 garlic cloves, chopped
  • 6 cups vegetable stock, divided
  • 12 oz. kale leaves (either discard the thick stalks or chop finely)
  • 1 tbsp. dried Italian seasoning
  • 2 bay leaves
  • 1/2 tbsp. salt
  • 1/2 tbsp. pepper
  • Optional toppings: croutons, grape tomatoes
Instructions
  1. Add the potatoes, garlic, and 3 cups of the stock to a large saucepan. Simmer until potatoes are soft (easily pierced with a fork), about 15 minutes, stirring occasionally. Remove from heat and use an immersion blender (or move to a blender/food processor) to blend until smooth – it will be thick and this is perfect, but you can add a splash of water if needed to blend.
  2. Meanwhile, place the kale in a large pot or dutch oven (the potatoes get added to this pot, so make sure it is large enough) with the remaining 3 cups of stock, Italian seasoning, bay leaves, and salt and pepper. Cook at a simmer for about 10 minutes until the kale is tender and stock flavorful. Remove and discard bay leaves. Remove from heat and use an immersion blender (or move to a blender/food processor) to blend until smooth. Stir the potato mixture into the kale mixture and taste. Return to heat, bring to a simmer, and adjust seasoning as needed. Serve immediately.
 
Notes
Recipe notes: This is much easier to make if you have an immersion blender (which are great for making homemade soups and sauces – you don’t need an expensive model) and is why my recipe is based on instructions with one. But, if you don’t have one simply scoop the potato and kale mixtures into a blender or food processor and process until you get your desired texture. You may have to work in batches. Also, if you like to experiment with flavored salts this is a great recipe – I used almond cardamon salt and was pleased.

 

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