Creamy Kale Potato Soup
As an Amazon Associate, I earn from qualifying purchases.

Servings 6
Get the Recipe with Step-by-step Photo Instructionswith our app
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
Discover 150+ Healthy Whole Food Vegan Recipeswith no ads Learn more.
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!
Easily create custom shopping listsfrom recipes you choose Learn more.
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.
Want More Details?
For a more detailed version of this recipe, visit our full ad-supported site wellnessdove.com.