Potato Kale Soup - Lunch Version
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!
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
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day 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?
- Put olive oil, garlic and onion in large stock pot and saute until tender.
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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.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- 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.
- Reduce heat and simmer about 15 minutes, until potatoes are tender.
- Use an immersion blender to blend 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.
10 Comments
Join the discussionThis recipe isn’t displaying – says nothing matched my criteria.
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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
Thanks Debbie, it is delicious! And thanks for the invite to your carnival. Heading over to check it out now.
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!
You must have been from or lived in Atlanta. 🙂
Yes Kristi lives near Atlanta!
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!
I’m wondering how much this makes and how many containers I need (ounces) to freeze it.
Thank!
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.