Vegan Potato Kale Soup

This Vegan Potato Kale Soup is a fabulous, comforting, warm-you-from-the-inside-out soup that is perfect for this time of year when we need something extra to keep us warm. It is super simple, colourful, nutritious and delicious. I love the multi-coloured baby potatoes in this soup. It’s simply charming.

It’s a perfect choice when you need to get food on the table in a “jiffy” but have only a few ingredients in the fridge. A few potatoes and some kale, and you have the base for this beautiful soup.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 40

Total Time 55

Course dinner recipe, lunch recipe

Servings

Ingredients

1 tbsp olive oil
1 medium onion chopped
½ cup finely sliced leek optional
3 large garlic cloves minced
4 cups vegetable stock
2 cups water
1 pound baby potatoes sliced into 1 in. slices
1 small parsnip diced (optional)
1 tsp Italian Seasoning
⅛ –1/4 teaspoon crushed red pepper
¼ tsp salt
2 tbsp Better-Than-Bouillon vegetable base (use a GF bouillon for a GF option)
1 cup finely minced fresh kale
1 can full-fat coconut milk solid part (see note below)
1 tbsp vegan margarine

Garnish

*Vegan Parmesan
*Serve with French bread or rolls

Instructions

In a large saucepan, sauté onion and leek in olive oil until softened. Next, add the chopped parsnip and minced garlic, and sauté for a couple of minutes.
Add vegetable stock, water, sliced potatoes, salt, crushed red pepper, and Italian seasoning. Bring to a boil. Reduce heat to a simmer, cover with a lid, and let simmer until potatoes are fork-tender (20-30 minutes)
Add creamer, kale, and Better-than-Bouillon, and let simmer for 5 minutes.
Add the optional margarine and salt to taste. If the soup seems thin, smash a few potatoes with a fork, and stir. Serve with French Bread, dinner rolls, or homemade croutons.

Notes

*Ani's recipes for Vegan Parmesan can be found here and her easy fluffy bread rolls here.

Recipe Creator :

Thank you to Chef Ani for contributing this wholesome recipe.
For more amazing recipes from Ani see her Website or Instagram page.

3 ingredients I always have in my kitchen:

Cashews are an absolute necessity in my kitchen. It is often the secret ingredient that adds a creamy texture to dishes without the need for dairy products.

Fresh lemons are a beautiful ingredient to have on hand. Add a squeeze of fresh lemon juice to baked goods, soups, and salads and discover a bright citrusy note that takes dishes to the next level.

Almond flour is another staple pantry ingredient that can be useful in many vegan recipes. I love the tender crumb that almond flour brings to cookies, tarts, and cakes. Many of my recipes use almond flour because it is so delicious. It is also gluten-free, which is perfect for gluten-free baking.

What's your go-to comfort food recipe that you believe showcases the delicious possibilities of vegan cooking to sceptics and newcomers alike?

My go-to comfort food recipe has to be my Vegan Roast Turkey.

It makes a beautiful centrepiece and if served with mashed potatoes, vegan gravy, and roasted vegetables, is the perfect comfort meal.

Tried this recipe?Let us know how it was!

At Let's Go Vegan, trust is paramount. As an independent Australian publication, we're committed to delivering genuine, unbiased information about veganism in Australia and abroad. With deep roots in the local vegan community, our team ensures accuracy and reliability in every article, empowering readers on their journey toward a compassionate lifestyle. Unless specified, we are not paid for our opinions, ensuring our content remains authentic and free from external influence.

Vegan Potato Kale Soup