I love KALE! I make deliciously kale baked chips, add in my smoothies or make beef and rice rolls; much like cabbage rolls, etc.
Needless to say, vegetarian kale soup is “must” in my family especially around this time of the year. Well, to be honest, I do make it all year round because I crave it! I know it sounds shocking, but it is true.
Sometimes I would add smoked sausages, sometimes smoked meat/bones/ribs, but most of the time I make this hearty, earthy vegetarian version.
It is also very simple and light recipe, inexpensive, especially if you are on a tight budget, and guess what even though, Kale is all year round vegetable, it is actually in season during the winter time.
Eat more Kale now, because it is great for your body and mind, raw or cooked; in juices, salads, soups, and stews, etc.
The way I make my vegetarian kale soup may sound more like a stew, because of all the ingredients that I am using in the recipe, but that is why it is so rich in flavor.
Kale soup is done in less than 30 minutes and it tastes absolutely amazing. Last week I made it pretty early, because I am volunteering for a few hours in my boy’s elementary school, so to save the time I made it earlier before I left my house.
With that being said, I ate it at 9 am. Yep! It was a cold morning and it felt so good to eat it right away when it was piping hot.
I hope you try this winter season. If you are a kale lover, then I am sure that you will love this recipe. Please, tag me on Instagram @sandraseasycooking if you make this recipe or any other from my blog. Thank you!
- 1 tablespoon Olive Oil
- 1/4 Onion, finely chopped
- 1 Celery Rib, sliced
- 1 large Carrot sliced
- 4 potatoes medium size, peeled and cubed
- 3 Cups Fresh Kale roughly chopped
- 4 Cups Vegetable broth (read notes)
- 2 Cups Water
- 1 Vegetable Bouillon Cube, preferably Organic
- Salt and Black 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, water, add bouillon, season with salt and black pepper to taste, stir, cover and cook on medium high heat until potatoes are tender, and not falling apart, about 20 to 25 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 is absolutely the best of it is eaten the same day.
Yes, you can add other vegetables! I recommend being up to 48 hr 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)