Potato Kale Soup

Let's Cook

Ingredients

4 servings
  • 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

Freezer Containers

Directions

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

Freezing Directions

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

Serving Day Directions

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

Nutritional Information

Not Available

About This Recipe

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.

Meet The Cook

As a vegetarian living with a meat eating husband and kids that change their mind at every meal, Kristi enjoys creating vegetarian versions of classic family favorites.  She freezer cooks by spreading out the menus over a few days during nap and bedtimes.

Published:

OAMM Cook Kristi

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