Kale Vegetable Soup Recipe For Healthy Comfort Food

Welcome to a warm and nourishing journey with our kale vegetable soup recipe — a perfect blend of wholesome ingredients that delight the senses and fuel your body. Whether you’re cozying up on a chilly day or simply craving a light yet satisfying meal, this soup delivers vibrant flavors and impressive nutrition.

With hearty kale, fresh vegetables, and a savory broth, it’s a bowl of comfort that’s easy to prepare and endlessly adaptable. Kale, often dubbed a superfood, brings a robust texture and a wealth of vitamins, making this soup not only delicious but incredibly healthy.

This recipe is ideal for vegetarians and anyone looking to add more greens to their diet. Plus, it pairs beautifully with a variety of sides or stands alone as a fulfilling lunch or dinner.

If you’re eager to explore more recipes packed with plant-based goodness, be sure to check out our A to Z Vegetarian Recipes for Every Meal and Occasion for endless inspiration.

Why You’ll Love This Recipe

This kale vegetable soup is a true kitchen hero. It’s incredibly versatile, allowing you to use whatever fresh veggies you have on hand, and it comes together quickly, perfect for busy weeknights.

The combination of kale and other vegetables creates a rich, earthy flavor profile, while the broth is infused with herbs and spices that enhance every bite.

It’s also nutrient-dense, providing fiber, vitamins A, C, and K, iron, and antioxidants. The soup is low in calories but high in satiety, making it a great choice for those watching their weight or aiming to eat more whole foods.

Plus, it’s vegan and gluten-free friendly!

If you love this recipe, you might also enjoy our Vegan Fall Soup Recipes To Warm Your Cozy Evenings for more comforting bowl ideas.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 3 medium carrots, peeled and sliced
• 2 celery stalks, diced
• 1 large potato, peeled and cubed
• 6 cups vegetable broth (low sodium preferred)
• 1 bunch kale, stems removed and chopped (about 4 cups)
• 1 (14.5 oz) can diced tomatoes with juice
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and freshly ground black pepper to taste
• 1 bay leaf
• Optional: 1/2 teaspoon crushed red pepper flakes for a little heat

Equipment

• Large soup pot or Dutch oven
• Sharp knife
• Cutting board
• Wooden spoon or spatula
• Measuring cups and spoons
• Can opener (for diced tomatoes)
• Ladle for serving

Instructions

1. Heat the olive oil in a large soup pot over medium heat. Once hot, add the diced onion and sauté for 4-5 minutes until translucent and fragrant.
2. Add the minced garlic and cook for another 1-2 minutes, stirring frequently to avoid burning.
3. Stir in the carrots and celery, cooking for 5 minutes or until they begin to soften. This builds the base flavors of the soup.
4. Add the cubed potatoes and pour in the vegetable broth. Stir to combine.
5. Add the bay leaf, dried thyme, oregano, salt, and pepper. Bring the soup to a boil, then reduce heat to low and let it simmer, uncovered, for about 15 minutes or until potatoes start to become tender.
6. Stir in the chopped kale and canned diced tomatoes with their juice. Continue simmering for another 10-12 minutes until the kale is tender but still vibrant green.
7. Adjust seasonings to taste, adding more salt, pepper, or red pepper flakes if desired.
8. Remove the bay leaf before serving.
9. Ladle the soup into bowls and enjoy warm.

Tips & Variations

Tip: For a creamier texture, blend a portion of the soup with an immersion blender or in a stand blender, then mix it back in. This creates a lovely contrast between smooth and chunky.

• Add beans or lentils for extra protein and heartiness.
• Use other greens like spinach or Swiss chard if you don’t have kale on hand.
• Spice it up by incorporating homemade chili powder or smoked paprika for a smoky depth.
• Include grains like quinoa or barley for a filling variation.
• Make it in a slow cooker by adding all ingredients except kale and cooking on low for 6-8 hours, then stir in kale during the last 15 minutes.

Nutrition Facts

Serving Suggestions

This kale vegetable soup shines on its own but pairs wonderfully with crusty bread or a fresh salad. Consider serving it alongside a warm slice of homemade focaccia or garlic bread to soak up the delicious broth.

For a heartier meal, add a side of roasted chickpeas or a simple quinoa salad. If you’re hosting a dinner, complement the soup with lighter appetizers like spring rolls or a vibrant vegan salad.

Conclusion

This kale vegetable soup recipe is a testament to how simple ingredients can come together to create a flavorful, nutritious, and comforting meal. Its ease of preparation makes it accessible for cooks of all levels, while its versatility allows for endless personalization based on your preferences and pantry staples.

Incorporating kale into your diet through this soup is an excellent way to boost your intake of essential nutrients while enjoying a warm bowl of goodness. Whether you’re cooking for yourself or your family, this recipe will quickly become a favorite.

Don’t forget to explore more wholesome recipes like our Ancient Grains Vegetarian Recipes for Healthy Delicious Meals to keep your menu exciting and nourishing all year round.

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