Description
This comforting Potato Kale Soup is a hearty and healthy meal featuring tender potatoes, nutrient-rich Tuscan kale, and creamy coconut milk simmered with aromatic vegetables and Italian seasonings. Perfect for a cozy lunch or dinner, this soup offers a delicious blend of flavors and textures while being dairy-free and vegetarian-friendly.
Ingredients
Scale
Vegetables and Aromatics
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 medium carrot, diced
- 3 celery stalks, diced
- 2 large garlic cloves, finely chopped
Seasonings
- 1/4 teaspoon red chili flakes
- 1 tablespoon Italian seasoning mix
- Salt and freshly ground black pepper to taste
Main Ingredients
- 1 1/2 lb (750 g) potatoes, peeled and cut into cubes
- 5 cups (1.25 liter) vegetable stock
- 2 cups (125 g) Tuscan kale (cavolo nero), roughly chopped
- 1 can (14 oz / 400 g) full-fat coconut milk
Instructions
- Sauté Vegetables: Heat the olive oil in a heavy-bottomed pot over medium heat. Add the diced onion, carrot, and celery, and sauté for 7-8 minutes until the vegetables are softened and fragrant.
- Add Aromatics and Seasonings: Stir in the finely chopped garlic, red chili flakes, and Italian seasoning mix. Cook for an additional minute, stirring frequently to release the flavors.
- Cook Potatoes: Add the peeled and cubed potatoes along with the vegetable stock to the pot. Stir well to combine all ingredients. Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a lid and let it simmer for 15 minutes, or until the potatoes are fork tender.
- Add Kale and Coconut Milk: Stir in the roughly chopped Tuscan kale and pour in the full-fat coconut milk. Cover and cook for another 2-3 minutes until the kale wilts and the soup is heated through.
- Season and Serve: Season the soup with salt and freshly ground black pepper to taste. Serve hot, optionally accompanied by crusty bread for a satisfying meal.
Notes
- You can substitute Tuscan kale with other sturdy kale varieties or spinach if unavailable.
- For a spicier kick, increase the amount of red chili flakes according to your taste preference.
- This soup stores well in the refrigerator for up to 3 days and can be frozen for longer storage.
- To make the soup thicker, you may blend a portion of it and stir it back into the pot before adding the kale and coconut milk.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-inspired
Keywords: potato kale soup, vegetarian soup, healthy soup, coconut milk soup, Italian seasoning soup, dairy-free, vegan friendly
