Potato Kale Soup: Easy Comfort with Turkey Bacon and Chicken Ham
This Potato Kale Soup is a cozy meal perfect for cold days, featuring rich flavors from garlic, potatoes, and kale.
Equipment
- heavy-bottomed pot
Ingredients
Base Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 medium carrot, diced
- 3 stalks celery, diced
- 2 large garlic cloves, finely chopped
- ¼ teaspoon red chili flakes
- 1 tablespoon Italian seasoning mix
- 1.5 lb potatoes, peeled and cut into cubes (750 g)
- 5 cups vegetable stock (1.25 liter)
- 2 cups Tuscan kale, roughly chopped (125 g)
- 1 can full-fat coconut milk (14 oz / 400 g)
- Salt and freshly ground black pepper to taste
Instructions
Cooking Instructions
- Heat the olive oil in a heavy-bottomed pot and sauté the onion, carrot and celery for 7-8 minutes over medium heat until softened.
- Add the garlic, red chili flakes and Italian seasoning mix and cook for another minute, stirring often.
- Add the potatoes and vegetable stock and stir to combine. Bring to a boil, then lower the heat, cover the pot with a lid and simmer for 15 minutes or until the potatoes are fork tender.
- Stir in the kale and coconut milk and cook for another 2-3 minutes with the lid on.
- Season to taste and serve hot with some crusty bread if you like.
Notes
This soup is perfect for cold days and can be served with crusty bread for a complete meal.
Nutrition
Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 8gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 500mgPotassium: 900mgFiber: 6gSugar: 3gVitamin A: 5000IUVitamin C: 60mgCalcium: 200mgIron: 3mg
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