Cream of Potato and Kale Soup

Vegan and Gluten-Free Cream of Potato and Kale Soup

This is one of my very favorite recipes. Why?

1.    It’s easy to make.

2.    It’s so filling it can be a meal in itself.

3.    It’s super healthy.  And because I’ve replaced fattening ingredients with good-for-you, high-fiber cashews, it’s slimming and still delightfully creamy.

4.    You can put it in a mini crock pot or a good thermos and take it for lunch.

5.    It’s creamy and luscious!

Soup is the epitome of comfort food and this delicious Cream of Potato and Kale Soup shows that it can be very wholesome and nourishing as well. When the weather turns chilly there’s nothing better than a piping-hot bowl of soup to warm you up.

Eat More Potatoes

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Hail to Kale

This queen of greens is packed with loads of health-benefiting nutrients, such as vitamin K, vitamin C, calcium, iron, and fiber. Kale has also been shown to have the ability to protect against cancer and lower cholesterol.

Vegan and Gluten-Free Cream of Potato and Kale Soup

Cream of Potato and Kale Soup

This rich and satisfying soup is also very slimming … and it’s vegan and gluten-free!
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Soup
YIELD 4 servings
All recipes on jenniferskitchen.com are property of jennifer’s kitchen and cannot be republished without written permission.

Ingredients

  • 1 rib celery, diced
  • 1 medium yellow onion, diced
  • 2 tablespoons olive oil
  • 6 medium potatoes
  • 6 cups water
  • 4 cups packed, chopped kale
  • 2 tablespoons dried parsley
  • 4 teaspoons granulated onion - (1 tablespoon + 1 teaspoon)
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon granulated garlic
  • 2/3 cup raw cashews
  • 1 cup water - scant
  • 2 teaspoons salt - scant

Instructions

  • In a large soup pot, sauté diced onions and celery in oil over medium-low heat until onions begin to look translucent. (If you would like to make this recipe oil-free, use this method to sauté without oil.)
  • Meanwhile, wash and peel potatoes. Dice into bite-size pieces and place in soup pan along with 6 cups of water and chopped kale. Turn heat to high.
  • Add seasonings, mix well, cover, and bring to boil.
  • When water comes to a boil, reduce heat and simmer until potatoes are tender, but not mushy (about 10 to 15 minutes, depending on the size of the potato dices).
  • Meanwhile, place cashews, 1 cup of water, and salt in blender and blend until very smooth. (A heavy-duty blender works best for this recipe; other blenders may not get the mixture smooth enough.)
  • When potatoes are tender, stir in blender mixture, and cook until hot. Serve hot.

Notes

* * * This recipe for Cream of Potato and Kale Soup is . . . gluten-free, plant based, oil-free, sugar-free, high in fiber, dairy free, egg-free, vegetarian, vegan, and made from real, whole foods.

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6 Comments

  1. What happens if the cream mixture clumps in the soup? It’s smooth from my vitamix but clumpy I’m the soup 🙁

  2. 5 stars
    Since the weather turned cooler , which I love; I made this soup this morning. I love it and will make it all fall and winter long!

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