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!
Servings 2 servings
Calories 337kcal
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
- 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.
- Stir in the potatoes, carrots, celery, and leek. Cook for 3 minutes. Then add the vegetable broth and cook for 15 minutes.
- 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.
- After the soup has cooked for about 15 minutes, add the kale and cook for another 2 minutes.
- Season with salt and pepper and blend until creamy. If you want the soup to be thinner, add some more vegetable broth.
- Top the soup off with soy or oat cuisine and sprinkle it with roasted pumpkin seeds and homemade croutons.