Creamy Kale Potato Soup
Savor the comforting warmth of our creamy kale potato soup, carefully prepared from basic pantry staples. It is not only vegan and gluten-free but also low in fat, offering a wholesome and satisfying meal option that is ready to enjoy in 30 minutes.
Equipment
- Stainless Steel Measuring Cups
- Stainless Steel Measuring Spoons
- Oster Blender | Pro 1200 with Glass Jar, 24-Ounce Smoothie Cup and Food Processor Attachment, Brushed Nickel - BLSTMB-CBF-000
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
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!
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.