Vegetarian Kale Soup
I love KALE! I make deliciously baked chips, add in my smoothies or make beef and rice rolls -much like cabbage rolls, etc. Needless to say, kale soup is “must” in my family around this time of the year.
I hope you try this winter season. If you are a kale lover, then I am sure that you will love this recipe.
Vegetarian Kale Soup
- 1 Tbs. Olive Oil
- 1/4 Onion finely chopped
- 1 stalk Celery
- 1 large Carrot sliced
- 4 potatoes medium size, peeled and cubed
- 3 Cups Fresh Kale roughly chopped
- 1-2 Vegetable Bouillon preferably Organic
- 4 Cups Vegetable broth (read notes)
- 2 Cups Water
- Salt and Pepper to taste
In a large pot, put oil with chopped onion and garlic; cook for a few minutes, stirring then add sliced carrot.
Peel and cube or quarter potatoes and add to the pot, stir, then add washed and chopped Kale.
Pour Vegetable stock and water, season with salt and pepper to taste and add bouillon, stir, cover and cook on medium high until potatoes are tender, and not falling apart (about 15 minutes).
Serve hot, or once it's cooled to room temperature pour into the fridge, safe container with a lid. It can be refrigerated for up to 2 days (but it's the best of it is eaten the same day).
Yes, you can add other vegetables! I recommend being up to 48hr in the fridge because I never had this dish longer than 2 days, so I am sticking to what I know accorded by my own taste experience. It is true that it always tastes better when eaten right away. Yes, you can use frozen Kale, even fresh or frozen Spinach and/or Collard greens is working very well with this recipe. You can replace vegetable broth with just a water or chicken stock if you are not vegetarian. So, instead of adding 4 cups of vegetable broth you would add 4 cups of water or chicken/beef broth. Same goes for the Bouillon. You can add any that you have on hand. Also, if I am adding only water and there is no broth of any kind for my soup, I like to add 2 Bouillon cubes and adjust the taste with salt and pepper. Add smoked sausage or smoked neck bone would work wonders for this dish. (Link in this post is not paid link, I just want to show you visually what product I am referring)