Description
A comforting and nutritious Potato Kale Soup made with sautéed vegetables, tender potatoes, and creamy coconut milk. This hearty soup combines Tuscan kale with warming Italian seasonings and a touch of chili for a flavorful, dairy-free meal.
Ingredients
Scale
Vegetables and Aromatics
- 1 medium onion, diced
- 1 medium carrot, diced
- 3 celery stalks, diced
- 2 large garlic cloves, finely chopped
- 1 1/2 lb (750 g) potatoes, peeled and cut into cubes
- 2 cups (125 g) Tuscan kale (cavolo nero), roughly chopped
Seasonings & Spices
- 1/4 teaspoon red chili flakes
- 1 tablespoon Italian seasoning mix
- Salt and freshly ground black pepper to taste
Liquids & Fats
- 2 tablespoons olive oil
- 5 cups (1.25 liter) vegetable stock
- 1 can (14 oz / 400 g) full-fat coconut milk
Instructions
- Sauté Aromatics: 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 Spices and Garlic: Stir in the finely chopped garlic, red chili flakes, and Italian seasoning mix. Cook for another minute, stirring frequently to release the flavors.
- Simmer Potatoes: Add the cubed potatoes and vegetable stock to the pot. Stir to combine and bring the mixture to a boil. Once boiling, reduce the heat to low, cover with a lid, and let it simmer gently for 15 minutes or until the potatoes are fork tender.
- Add Kale and Coconut Milk: Stir in the roughly chopped Tuscan kale and the full-fat coconut milk. Cover the pot again and cook for an additional 2-3 minutes until the kale is wilted and tender.
- Season and Serve: Taste the soup and season with salt and freshly ground black pepper as desired. Serve the soup hot, optionally with crusty bread on the side for a complete meal.
Notes
- For a thicker soup, you can partially mash some of the potatoes before adding the kale and coconut milk.
- If you prefer a spicier kick, increase the red chili flakes to 1/2 teaspoon.
- Use vegetable stock to keep this soup vegetarian and vegan friendly.
- Leftovers keep well in the refrigerator for up to 3 days and reheat gently on the stovetop or in a microwave.
- For extra protein, consider adding cooked white beans or lentils during the simmering step.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Keywords: potato kale soup, vegan soup, Italian seasoning soup, coconut milk soup, healthy soup, dairy-free soup
