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Potato Kale Soup - Lunch Version

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Potato Kale Soup - Lunch Version

Kristi
The Cook
4 Servings
12 Ingredients
10 Comments

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!

4 Servings
12 Ingredients
10 Comments

Ingredients

  • 1 tablespoon Olive Oil
  • 1 teaspoon mince Garlic, Cloves
  • 1 ¼ cups dice Onion
  • 4 cups Vegetable Broth/Stock
  • 1 ounce Miso Paste
  • 4 cups chunk Red Potato
  • ½ teaspoons Thyme, Dried
  • ¼ teaspoons Mustard Seed, Ground
  • ⅛ teaspoons Salt
  • ⅛ teaspoons Black Pepper
  • 6 cups chop Kale
  • 2 cups Milk

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Cooking Instructions

Freeze For Later Cooking Day Directions

Stovetop

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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

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Make It Now Cooking Directions

Stove Cook

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10 Comments

Join the discussion
  1. This sounds really tasty with the mustard and miso! I’m hosting a weekly blog carnival specifically for soups, stocks and chowders, every Sunday! I would love it if you would come over and post this recipe. Here’s a link with more information:http://easynaturalfood.com/201…I hope to see you there!
    Debbie

  2. Love this soup! I couldn’t find the hot dried mustard so I used ground mustard…didn’t have thyme, so I used rosemary and basil….didn’t use the milk this time…and couldn’t find the miso past…may try next time. It is really good! Thank you!

  3. I just made this, and it is absolutely delicious. I used mellow white miso and almond milk, and added a little garlic powder at the end. Will definitely remake, so quick and easy!

    1. Erin – this recipe yields 4 servings. You could either freezer all in one gallon freezer storage bag, or divide out by servings in individual quart size freezer storage bags.

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