Name: Creamy Kale Potato Soup
Prep time: 10 min
Cook time: 20 min
Ingredients: 5 potatoes (yellow, chopped (1.6 lbs)); 1 large onion (chopped); 2 large carrots (chopped); ¼ celery root (chopped); 4 cloves garlic (finely chopped); 1 tbsp oregano; ½ tbsp thyme; 2 tsp Himalayan salt; ¼ tsp black pepper; 5 cups water (or vegetable broth); ⅓ cup cashews; 4 cups kale (chopped, de-stemmed kale); 3 green onions (chopped)

Creamy Kale Potato Soup

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Venelina Dove M.D.

Print Recipe

Prep Time 10

Cook Time 20

Servings 6

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Ingredients

5 (730 g) potatoes yellow, chopped (1.6 lbs)
1 large onion chopped
2 large (320 g) carrots chopped
¼ (200 g) celery root chopped
4 cloves garlic finely chopped
1 tbsp oregano
½ tbsp thyme
2 tsp Himalayan salt
¼ tsp black pepper
5 cups (1200 ml) water or vegetable broth
⅓ cup (50 g) cashews
4 cups (120 g) kale chopped, de-stemmed kale
3 green onions chopped

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Instructions

Place all ingredients (except cashews, kale, and green onions) for the kale potato soup in a large pot. Cover with a lid and bring to a boil. Once it starts boiling, reduce the heat, and let simmer for about 20 minutes.
Once the soup is done cooking, remove the pot from the heat. Transfer half of it into a blender, add the cashews, and blend until creamy.
After blending half of the soup, carefully pour it back into the pot along with the remaining unblended portion. Stir to combine.
Then, stir in the chopped kale and green onions. Cover with the lid, and let sit for about 10 minutes until the kale softens a bit. Enjoy!

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Notes

I like to stir in fresh kale and chopped green onions at the end of the cooking process so that I keep their nutritional value.

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