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Vegan Potato Kale Soup

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Last updated on: October 28, 2018

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Vegan Potato Kale Soup

I like winter. But only when everything is covered in snow,  the sky is crystal blue and I’ve got a hot chocolate. Well… this is pretty rare!

At least where I live. Our winters are more like rainy, gray, and dreary, so I should better stop day-dreaming about snow-covered mountains and frozen lakes.  I mean there is snow, but it just doesn’t happen very often. But on the plus side this rainy weather is perfect for hearty soups and stews!

The other day we had this vegan potato kale soup, which was not only really warming but also super delicious and healthy!

Vegan Potato Kale Soup

You wouldn’t guess how many veggies are in this soup! Besides kale and potatoes, I also smuggled in some carrots, celery, and leek. At first, I planned to make a simple vegetable soup with all of these fresh veggies, but then I changed my mind and blended it into a creamy soup. And I’m so glad I did! It turned out soooo creamy and velvety!

Vegan Potato Kale Soup

Vegan Potato Kale Soup

I absolutely love the bright green color the kale soup got! When we were eating it, Flo joked that we could also call it “the incredible Hulk soup”! ;-)

As most of you would have probably thought I went totally nuts if I had posted a “Hulk soup”, I decided to go with “vegan potato kale soup”. If you, however, want it to be less green, you can just use less kale and cook the kale for a bit longer, so it loses some of its color.  But hey, isn’t this bright green color just perfect for Christmas?! Put it on a red napkin and it will perfectly match your Christmas tree…

Vegan Potato Kale Soup

Vegan Potato Kale Soup

For the topping, I used roasted pumpkin seeds, homemade croutons, and some soy cuisine. If you want a soy-free version, you can also use oat cuisine instead, which works just as good. For the homemade croutons I cut some whole wheat toast into small cubes, heated a teaspoon of vegan margarine in a small pan, and roasted them until they were crispy and golden.

Vegan Potato Kale Soup

Vegan Potato Kale Soup

I still can’t believe it’s only 10 more days till Christmas! I just got the first couple of presents today and I really need to start baking some more Christmas cookies!

I hope you all have an awesome week and maybe you even got some snow that goes well with this vegan kale soup!

Talk to you soon! xx

Vegan Potato Kale Soup
5 from 1 vote
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Vegan Potato Kale Soup

This vegan potato kale soup does not only look really fancy, but it's also super delicious and packed with nutrients! Just perfect for Christmas!
Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 servings
Calories 337 kcal

Ingredients

For the vegan potato kale soup:

  • 1 small onion, chopped
  • 1 cloves of garlic, minced
  • 2,5 heaped cups potatoes, cut into small cubes
  • 1/2 heaped cup carrots, chopped into small pieces
  • 1/2 heaped cup celery (root), chopped into small pieces
  • 2 cups leek, cut into rings
  • 3 1/2 cups vegetable broth
  • 2-3 handfull kale, cut into stripes
  • salt
  • black pepper

For the topping:

  • 2 slices whole wheat toast
  • one teaspoon vegan margarine
  • 1 tablespoon roasted pumpkin seeds
  • 1-2 tablespoons soy or oat cuisine/cream

Instructions

  1. In a large pot, heat some olive oil and sauté the onion for about 2 minutes. Then add the garlic and sauté for another minute.
  2. Stir in the potatoes, carrots, celery, and leek. Cook for 3 minutes. Then add the vegetable broth and cook for 15 minutes.
  3. In the meantime, make the homemade croutons. Cut the whole wheat toast into small cubes. Heat the vegan margarine in a small pan and roast the toast cubes for about 3 minutes until they're crispy and golden. Set aside.
  4. After the soup has cooked for about 15 minutes, add the kale and cook for another 2 minutes.
  5. Season with salt and pepper and blend until creamy. If you want the soup to be thinner, add some more vegetable broth.
  6. Top the soup off with soy or oat cuisine and sprinkle it with roasted pumpkin seeds and homemade croutons.
Nutrition Facts
Vegan Potato Kale Soup
Amount Per Serving
Calories 337 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 1524mg 64%
Potassium 1131mg 32%
Total Carbohydrates 62g 21%
Dietary Fiber 8g 32%
Sugars 13g
Protein 10g 20%
Vitamin A 279%
Vitamin C 167%
Calcium 18%
Iron 26%
* Percent Daily Values are based on a 2000 calorie diet.

Comments

  1. What a gorgeous green color! And I love all the delicious veggies in there to give it flavor. Delicious! Is soy/oat cuisine the yogurt looking stuff on top? I’ve never heard of that before.

    Reply

    • Thanks, Jenn! :-) Soy or oat cuisine is like vegan cream. It became pretty popular in Germany over the last one or two years and you can find it now in almost any grocery store. :-)

      Reply

    • Hi – my daughter and I just made this soup and it tastes delicious! Our color isn’t as gorgeously bright green, though. Do you have any tips? Thanks!

      Reply

  2. You are right, I would not have guess how many veggies you packed into one beautiful soup! I think “Hulk Soup” would be a pretty appropriate name, but I have to admit the word “potato” in the title is one of the main things that drew me in. I LOVE potato in soup, throw in any and all veggies, as long as there is creamy potato then I am on board!

    Reply

    • Haha! I’ll let my boyfriend now that the name he came up with actually wasn’t that bad after all, Natalie! ;-) I totally agree with you, creamy potato soups are so delicious!

      Reply

    • Haha! I got so many people telling me it looks like a forest or like a golf course, Audrey! :D But a vibrant park sounds pretty good too. ;-)

      Reply

    • Thanks, Nicole! I know it sounds so much cooler than potato kale soup, doesn’t it? :-) My boyfriend told me he will stick with Hulk soup. :D

      Reply

  17. Everything about that soup says yummy!! The color, the ingredients, the toppings…I could go on and on but instead I am heading to the grocery store to buy all those ingredients and enjoy it this evening. Thanks for sharing and happy holidays!

    Reply

  19. Hello,

    I stumbled across your blog today, picked a half-dozen recipes for the remainder of this week, and intend on checking back many times in the future. I’m curious, in the recipe your call for celery, but in the picture the root is pictured, not the stalks. Typically, and perhaps this is a US thing, I’m accustomed when a recipe calls for celery, that it means the stalks. I just want to clarify that in this recipe I should be using the root, and also, going forward, when you call for celery in future recipes, how to differentiate from the two? Perhaps you say “celery stalk”? Thank you. Your recipes look and sound so fantastic, I just want to make sure I nail them! Cheers, and Happy New Year!

    Reply

    • Hi Calisto,

      That’s so great to hear! So glad you like my recipes. :-) Oh yeah, I must admit that really is a bit confusing. Usually I use the stalks too. I just checked my recipes again and this is actually the only one calling for the root. I haven’t tried this soup with celery stalk yet, but I guess this would be fine as well. Although it has a different texture and the root has a milder taste, so I’d probably prefer it they way it is. I had one of these huge roots in my fridge (we made celery “schnitzel” with it – I don’t know if you’ve ever heard of this?), so this is why it ended up in the soup and it worked out really well. :-) Let me know if you give it a try or if you have any other questions. :-) Oh, and Happy New Year!!

      Reply

    • Hi Julia, Unfortunately I haven’t tried freezing it yet, but I don’t see why this shouldn’t work. I’ve done it with other soups before and it always worked quite well. Let me know if you give it a try. :-)

      Reply

  21. I made this soup today, but used half potato and half sweet potato. It is absolutely delicious! Unfortunately, the color changes with the new addition and looks more like pumpkin with green flakes than the vibrant green in your photo. I would definitely make it again!

    Reply

  22. Yeah, chiming in to say that this soup was awesome! I made it last night and am excited for the leftover tonight. One difference that I wanted to recommend to any other people scanning comments before cooking was just to add some sprinkles of ground sage in with the vegetables when they’re first added (after onions/garlic, before broth) as a base aromatic. I may be biased because I just really love cooking with sage, but it added another subtle layer to the flavor that certainly seemed welcomed to my tongue.

    Definitely my new go-to green soup! I feel genuinely grateful to this blog for facilitating that <3

    Reply

  23. I am Vegan and going to make this soup, with only a couple of changes. I am turned off by what looks like swirls of sour cream which is not vegan.

    Reply

    • Hi Kanani, As all the recipes on Vegan Heaven, this potato kale soup is 100 % vegan. The white swirl on top is vegan cream (soy).

      Reply

    • Hi Maggie, I haven’t tried this yet, but I think this could be pretty good. :-) Let me know how it turned out.

      Reply


  27. My soup looks NOTHING like this green color, but it is amazing! It reminds me of brocolli cheese soup, oddly wirh neither ingredient. It is so delish, It’s in my save list!

    Reply

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