Kale Potato Summer Soup


This is a Forks Over Knives/Engine 2 ready recipe. (No Salt, Oil, Sugar Vegan)

This bag of perfectly lovely organic Yukon Gold potatoes was loitering around in my pantry, and something had to be done. I wanted to get more greens into this week’s mix, so I rustled up some kale and got cooking. I really love how this turned out.

4 cups veggie broth (I used a chicken flavored version, which may not appeal to some)

3 cups chopped kale

3 cups cubed potatoes (Yukon Gold or red potatoes are nice, but then aren’t all potatoes, when you think about it?)

1 medium onion diced (about 1 cup to  1 1/2 cups?)

4 stalks celery, diced (about 1 cup?)

1 – 1/2 teaspoons celery seeds (reserve half for the end)  This is to taste, also. I like a lot of celery seed!

Cayenne or black pepper to taste. I added a bit of both, but some folks don’t like either!


Broth-saute the onion and celery in just enough of the water to keep them from sticking. Add the rest of the broth when the onion is translucent. Bring the  Add half of the celery seed and all of the kale.

Simmer until the kale is tender, about 5-10 minutes, then use a stick hand blender to blend it into bits. Be careful! It’s hot!  I poured mine out into a deep Pyrex bowl for this step because my pan wasn’t deep enough. You could also use a food processor or blender here. The fibers in the kale needed to be cleared from the blade intakes on my stick blender, but it worked fine.

Add the cubed potatoes and simmer for another 20-25 minutes until the potatoes are tender. Use a fork or potato masher to smash up about 1/2 of the potatoes in the soup before serving for a heartier feel.

This was great hot, but I also had it cold for lunch the next day,with a bowl of watermelon for a salad. Summery!


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