Description
A warm and nourishing kale soup made with tender vegetables, hearty kale, and savory broth for a comforting and wholesome meal.
Ingredients
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 medium potato, diced
- 4 cups vegetable or chicken broth
- 1 can (14.5 oz) diced tomatoes
- 3 cups chopped kale, stems removed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1 tablespoon lemon juice
- 2 tablespoons grated Parmesan cheese (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion, carrots, and celery and cook for several minutes until softened.
- Stir in minced garlic and cook briefly until fragrant.
- Add diced potato, diced tomatoes, and broth to the pot.
- Bring the mixture to a gentle boil, then reduce heat and simmer for about 15 minutes until the potatoes are tender.
- Stir in chopped kale, salt, black pepper, and dried thyme.
- Simmer for another 5–7 minutes until the kale becomes tender.
- Stir in lemon juice before serving.
- Sprinkle grated Parmesan cheese on top if desired.
Notes
- Cannellini or other white beans can be added for extra protein and texture.
- Small pasta shapes or cooked rice can make the soup more filling.
- Cooked sausage or shredded chicken can be added for a heartier version.
- Frozen kale can be used if fresh kale is not available.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- The soup can be frozen for up to 2 months and reheated when needed.
- Add extra broth when reheating if the soup thickens.
Nutrition
- Serving Size: 1 bowl
- Calories: 160
- Sugar: 5g
- Sodium: 460mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 5mg
