Menu

Potato Kale Soup - Lunch Version

<p>Tender red potatoes and toothsome kale come together in a creamy, subtlety spiced soup base fortified with the umami of miso. This vegetarian Potato Kale Soup makes quite the tasty, healthy treat. Plus with a single substitution, can be made vegan friendly!</p>
4 Servings Recipe By

Ingredients

  • 1 tablespoon Olive Oil
  • 1 teaspoon mince Garlic, Cloves
  • 1 1/4 cups dice Onion
  • 4 cups Vegetable Broth/Stock
  • 1 ounce Miso Paste
  • 4 cups chunk Red Potato
  • 1/2 teaspoons Thyme, Dried
  • 1/4 teaspoons Mustard Seed, Ground
  • 1/8 teaspoons Salt
  • 1/8 teaspoons Black Pepper
  • 6 cups chop Kale
  • 2 cups Milk

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 2 cups
  • 334 Calories
  • 8g Total Fat
  • 2g Sat Fat
  • 0g Trans Fat
  • 9mg Cholesterol
  • 1277mg Sodium
  • 55g Total Carb
  • 8g Fiber
  • 13g Total Sugars (Includes 0g Added Sugars)
  • 15g Protein
  • 9 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Put olive oil, garlic and onion in large stock pot and saute until tender.
  2. Add vegetable broth, miso paste and potatoes to the pot.
  3. Bring to a boil.
  4. Add thyme, dry mustard, salt and pepper.
  5. Reduce heat and simmer about 15 minutes, until potatoes are tender.
  6. Use an immersion blender to blend about half the soup and leave the rest chunky.
  7. Add chopped kale and milk and continue to simmer until kale is wilted, about 5 minutes.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Put olive oil, garlic and onion in large stock pot and saute until tender.
  2. Add vegetable broth, miso paste and potatoes to the pot.
  3. Bring to a boil.
  4. Add thyme, dry mustard, salt and pepper.
  5. Reduce heat and simmer about 15 minutes, until potatoes are tender.
  6. Use an immersion blender to blend about half the soup and leave the rest chunky.
  7. Add chopped kale and milk and continue to simmer until kale is wilted, about 5 minutes.
  8. Let cool.
  9. Once cool, divide among indicated number of freezer bags. Label & freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Reheat in microwave for 2-3 minutes, or until heated through.

© 2024