This Potato Kale Soup is the ultimate cozy meal for chilly days. With a rich, smooth texture and a garlicky broth that’s naturally creamy, it’s comforting, nutritious, and perfect for warming you up from the inside out. The combination of potatoes, kale, and coconut milk creates a delicious balance of flavors and creaminess that makes this soup a true crowd-pleaser.
Why You’ll Love This Recipe
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Comforting and hearty: Potatoes and kale combine to create a filling, nourishing soup that’s perfect for cooler weather.
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Naturally creamy: Thanks to coconut milk, this soup has a rich, creamy texture without being overly heavy.
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Flavor-packed: With garlic, red chili flakes, and Italian seasoning, this soup is full of warm, aromatic flavors.
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Quick and easy: Ready in just 35 minutes, this recipe comes together easily for a comforting meal without the fuss.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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2 tablespoons olive oil
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1 medium onion, diced
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1 medium carrot, diced
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3 celery stalks, diced
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2 large garlic cloves, finely chopped
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¼ teaspoon red chili flakes
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1 tablespoon Italian seasoning mix
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1 ½ lb (750 g) potatoes, peeled and cut into cubes
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5 cups (1.25 liter) vegetable stock
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2 cups (125 g) Tuscan kale (cavolo nero), roughly chopped
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1 can (14 oz / 400 g) full-fat coconut milk
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Salt and freshly ground black pepper to taste
directions
1. Sauté the Vegetables
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Heat the olive oil in a heavy-bottomed pot over medium heat.
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Add the diced onion, carrot, and celery, and sauté for 7-8 minutes until softened.
2. Add Garlic and Seasonings
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Add the garlic, red chili flakes, and Italian seasoning mix to the pot. Stir and cook for another minute until fragrant.
3. Cook the Potatoes
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Add the cubed potatoes and vegetable stock, then stir to combine.
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Bring the mixture to a boil, then reduce the heat, cover the pot with a lid, and simmer for 15 minutes or until the potatoes are fork-tender.
4. Add Kale and Coconut Milk
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Stir in the chopped kale and coconut milk. Cook for another 2-3 minutes with the lid on until the kale is wilted and the soup is well-combined.
5. Season and Serve
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Taste the soup and adjust the seasoning with salt and freshly ground black pepper.
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Serve hot, and if you like, enjoy it with some crusty bread for dipping.
Servings and timing
Servings: 4
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Variations
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Add protein: To make this soup even heartier, you can add cooked chickpeas, white beans, or shredded chicken.
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Make it spicier: Add more red chili flakes or a chopped fresh chili to give the soup an extra kick.
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Dairy-free option: Use coconut cream instead of coconut milk for a thicker, richer soup.
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Vegetables: Feel free to add other veggies like zucchini, bell peppers, or leeks for variety.
storage/reheating
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Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
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Freezing: This soup freezes well. Allow it to cool completely, then store it in a freezer-safe container for up to 3 months. Reheat on the stovetop or in the microwave until hot.
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Reheating: Reheat on the stove over low heat or in the microwave for 1-2 minutes until warmed through. You may need to add a bit more stock or water to loosen it up when reheating.
FAQs
Can I use a different type of kale?
Yes, you can use any variety of kale, such as curly kale or red kale, in place of Tuscan kale.
Can I use another type of milk?
If you prefer, you can substitute the coconut milk with almond milk, oat milk, or another plant-based milk. Just keep in mind the flavor and creaminess may differ slightly.
Can I add more vegetables?
Absolutely! This soup is very versatile, so feel free to add extra vegetables like sweet potatoes, parsnips, or leeks to the mix.
Can I make this soup in advance?
Yes, this soup can be made ahead of time and stored in the fridge for up to 3 days. The flavors may deepen overnight, making it even more delicious.
Conclusion
This Potato Kale Soup is a satisfying, flavorful dish that’s perfect for those cold days when you want something cozy and hearty. With a rich, creamy texture and a mix of savory vegetables and spices, it’s a simple yet comforting soup that will quickly become a staple in your recipe rotation. Whether you make it for a family dinner or as a meal prep option for the week, this soup is sure to warm you from the inside out. Enjoy!
Print
Potato Kale Soup
- Total Time: 35 minutes
- Yield: 4 servings
Description
This Potato Kale Soup is the ultimate cozy meal for chilly days. With a rich, smooth texture and a garlicky broth that’s naturally creamy, it’s comforting, nutritious, and perfect for warming you up from the inside out. The combination of potatoes, kale, and coconut milk creates a delicious balance of flavors and creaminess that makes this soup a true crowd-pleaser.
Ingredients
2 tablespoons olive oil
1 medium onion, diced
1 medium carrot, diced
3 celery stalks, diced
2 large garlic cloves, finely chopped
¼ teaspoon red chili flakes
1 tablespoon Italian seasoning mix
1 ½ 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
Salt and freshly ground black pepper to taste
Instructions
- Sauté the 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 softened. - Add Garlic and Seasonings:
Add the garlic, red chili flakes, and Italian seasoning mix to the pot. Stir and cook for another minute until fragrant. - Cook the Potatoes:
Add the cubed potatoes and vegetable stock, then stir to combine. Bring to a boil, then reduce the heat, cover the pot with a lid, and simmer for 15 minutes or until the potatoes are fork-tender. - Add Kale and Coconut Milk:
Stir in the chopped kale and coconut milk. Cook for another 2-3 minutes with the lid on until the kale is wilted and the soup is well-combined. - Season and Serve:
Taste the soup and adjust the seasoning with salt and freshly ground black pepper. Serve hot, and if you like, enjoy it with some crusty bread for dipping.
Notes
- Freezing Tip: If you plan to freeze this soup, it’s best to avoid freezing the kale, as it can become mushy upon reheating. If possible, add fresh kale after reheating the soup.
- Serving Suggestion: For an extra hearty meal, serve this soup with a side of whole-grain toast or a fresh salad for added fiber and nutrients.
- Thicker Soup: If you prefer a thicker soup, use an immersion blender to blend part of the soup, leaving some chunks for texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Cuisine: American
