30 Minute Vegan Potato Kale Soup
This vegan kale and potato soup is creamy, cozy, and full of flavor—done in 30 minutes with zero dairy needed.
Servings: 4 Servings
Calories: 217kcal
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion diced
- 2 carrots peeled and chopped
- 2 celery stalks chopped
- 3 garlic cloves minced
- ½ teaspoon dried thyme
- 4 cups vegetable broth
- 4 medium Yukon gold or russet potatoes peeled and diced
- salt and pepper to taste
- 1 can 13.5 oz full fat coconut milk
- ¼ cup nutritional yeast
- 3-4 cups chopped kale stems removed
Instructions
- In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Saute for around 5 minutes until softened.
- Stir in garlic, salt, pepper, and thyme. Cook for 1 more minute until fragrant.
- Add diced potatoes and vegetable broth. Bring to a boil then reduce heat and simmer for about 10 minutes or until the potatoes are fork tender.
- Stir in the coconut milk, nutritional yeast and kale. Simmer for a few minutes to allow the flavors to come together, and the kale is wiled but still bright green.
- Optional: Blend 1-2 cups in a high speed blender and return to the pot. Season with additional salt and pepper if needed.
Video
Notes
Storage: Refrigerate for up to 4 days. Freeze for up to 3 months. Reheat on the stove or microwave.
Substitutions: Swap fresh kale for frozen or use fresh or frozen spinach. You can skip the nutritional yeast and add miso paste or vegan cheese instead.
Nutrition
Calories: 217kcal | Carbohydrates: 41g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 983mg | Potassium: 979mg | Fiber: 7g | Sugar: 6g | Vitamin A: 7187IU | Vitamin C: 53mg | Calcium: 84mg | Iron: 2mg