Creamy Potato Kale Soup

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Created on October 1st, 2025 at 05:33 pm

Cozy, Nourishing, Ready in 35 Minutes

When the air turns crisp and leaves start to fall, there’s nothing more comforting than a warm bowl of creamy potato kale soup. This vibrant, veggie-packed dish is a cozy favorite that’s perfect for weeknight dinners or relaxed weekend lunches. With hearty potatoes, tender kale, and a rich swirl of coconut milk, this soup feels indulgent while staying plant-based and wholesome. It’s ready in just over half an hour and made with simple ingredients you probably already have in your kitchen. Whether you’re prepping ahead or craving a satisfying meatless meal, this bowl of goodness delivers big flavor with minimal effort. 🍂🥔

🌟 Why You’ll Love This Recipe

This comforting soup is a deliciously simple way to embrace the season. The silky coconut broth is infused with warming Italian herbs and a touch of chili, making every bite feel like a cozy hug. Whether you’re following a plant-based lifestyle or just want to eat more veggies, this soup is vegan-friendly, filling, and affordable. It also makes for fantastic leftovers and gets even better the next day. From casual lunches to family dinners, this soup fits the bill for any occasion where comfort meets convenience.

⏱️ Time Breakdown

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4

📝 Ingredients List

2 tablespoons olive oil
1 medium onion, diced
1 medium carrot, diced
3 celery stalks, diced
2 large garlic cloves, finely chopped
¼ teaspoon red chili flakes
1 tablespoon Italian seasoning mix
1 ½ lb (750 g) potatoes, peeled and cubed
5 cups (1.25 liter) vegetable stock
2 cups (125 g) Tuscan kale, chopped
1 can (14 oz / 400 g) full-fat coconut milk
Salt and freshly ground black pepper, to taste

✨ Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

Large skillet or frying pan
Sharp knife
Cutting board
Measuring cups & spoons
Mixing bowls
Wooden spoon or spatula
Heavy-bottomed soup pot

👩‍🍳 Step-by-Step Instructions

Heat olive oil in a heavy-bottomed pot over medium heat.
Sauté onion, carrot, and celery for 7–8 minutes until soft. 🧅🥕
Stir in garlic, chili flakes, and Italian herbs. Cook for 1 minute.
Add potatoes and vegetable stock. Bring to a boil.
Lower heat, cover, and simmer for 15 minutes until potatoes are tender.
Stir in kale and coconut milk. Cook for 2–3 more minutes. 🥬🥥
Season to taste with salt and pepper. Serve hot and enjoy! 🍲

💡 Pro Tips

Storage: Keep in an airtight container in the fridge for up to 4 days.
Freezer-Friendly: Freeze in batches—great for meal prep!
Substitutions: Use spinach instead of kale or sweet potatoes for a twist.
Serving Idea: Pair with crusty sourdough or a sprinkle of vegan cheese.

📊 Nutrition Table

Serving Size	Calories	Protein	Carbs	Fat	Fiber	Sugar
1 bowl	420	7g	38g	26g	6g	5g

Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.