recipes / Lunch / Potato Kale Soup

Potato Kale Soup

The balance among the creamy potatoes, tender kale and subtle spices of this vegan (or vegetarian if you add regular milk) soup make it an incredible-tasting healthy treat.
4 Servings Meet The Cook KristiProfile1 Kristi Print
Potato Kale Soup

Ingredients

Freezer Containers

Supplies

Nutritional Information

  • Not available.

Directions

  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. Bring back to a boil.
  6. Reduce heat and simmer about 15 minutes, until potatoes are tender.
  7. Use an immersion blender to blend about half the soup and leave the rest chunky.
  8. Add chopped kale and milk and continue to simmer until kale is wilted, about 5 minutes.

Freezing Directions

These directions help you cook or prepare this meal to be frozen.

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. Bring back to a boil.
  6. Reduce heat and simmer about 15 minutes, until potatoes are tender.
  7. Use an immersion blender to blend about half the soup and leave the rest chunky.
  8. Add chopped kale and milk and continue to simmer until kale is wilted, about 5 minutes.
  9. Let cool.
  10. Once cool, divide among indicated number of freezer bags. Label & freeze.

Serving Day Directions

These directions help you cook or reheat this meal after it’s been frozen.

  1. Reheat in microwave for 2-3 minutes, or until heated through.

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