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Kale and Potato Soup
(Published: )
Prep Time Cooking Time Servings
8 people
  • 2 tbsp. coconut oil
  • 1 cup coconut milk
  • pepper to taste
  • 3 carrots, sliced
  • 3 celery sticks, sliced
  • 1-2 onions, diced
  • 4 cloves garlic, 2 minced, 2 sliced
  • 3-4 potatoes, peeled and cubed
  • 1 large bunch kale, washed, stemmed, and coarsely chopped
  • 3 c. vegetable broth
  • 2-4 c. water
  • 1 tbsp. dried parsley
  • 1/2 tsp. dried thyme
  • salt to taste

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1)Sauté the carrots, celery, and onion in the oil over med. heat until the onions are translucent. Add the garlic and sauté 3 minutes further.
2)Add the cubed potato and toss with the other vegetables. Let cook 2 minutes. Toss the kale with the other vegetables and wilt slightly for 3-5 minutes.
3)Add the vegetable broth and enough water to cover the vegetables by an inch. Add parsley, thyme, bay leaf, and salt and pepper. Cover and simmer over med. heat for 20-30 minutes, or until the potatoes are tender.
4)Remove 3-4 cups of soup and put in a blender with the milk. Puree. Return the puree to the soup pot and simmer for another 10 min.

Suitable for these diets:

Vegetarian Vegan

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