Indulge in the warmth of Hearty Kale and Potato Soup, where earthy kale dances with creamy Yukon gold potatoes, all in a rich, flavorful broth. This comforting bowl of goodness is a hug for your taste buds. Get ready to savor each spoonful of nourishing delight, perfect for a cozy night in.
2 cups of fresh kale, chopped
2 cups of green cabbage, shredded
4 medium-sized Yukon gold potatoes, peeled and diced
1 large red onion, finely chopped
1 green bell pepper, diced
6 cups of vegetable broth
2 cloves of garlic, minced
1 teaspoon of olive oil
Salt and pepper to taste
-Heat olive oil in a large soup pot over medium heat. Add the chopped red onion and garlic, sautéing until fragrant.
-Stir in the diced potatoes, green cabbage, and green bell pepper. Cook for 5 minutes, allowing the vegetables to soften slightly.
-Pour in the vegetable broth, and season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, or until the potatoes are tender.
-Add the chopped kale to the pot and cook for an additional 5 minutes until the kale is wilted and tender.
-Taste and adjust the seasoning if needed.
FAQs
Q1: Can I use regular potatoes instead of Yukon gold?
A1: Yes, you can substitute regular potatoes if Yukon golds are not available; the taste will be equally delightful.
Q2: Is kale necessary for this soup?
A2: Kale adds a unique flavor and nutritional value, but you can use spinach or Swiss chard as alternatives.
Q3: Can I make this soup ahead of time?
A3: Absolutely! This soup reheats beautifully, making it a convenient option for meal planning.
Q4: Is this soup suitable for vegans?
A4: Yes, it's completely vegan and plant-based.