Go Back
+ servings
A bowl of delicious vegan potato kale soup, ready to eat for dinner

Vegan Potato Leek Kale Soup

Print Recipe
This Potato Leek Kale Soup is not only delicious, it’s also vegan! It’s a great healthy staple to add to your cold-weather soup line-up.
Course dinner, lunch, Main Course, Soup
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Servings 4 servings
Calories 192
Author Abril Macías

Equipment

  • Immersion blender or blender

Ingredients

  • 6 cups torn kale leafs divided
  • 4 tbsp olive oil divided
  • 12 oz potatoes
  • 1 cup chopped leeks
  • 1 clove garlic crushed
  • 5 cups almond or cashew milk unsweetened
  • 3/4 tsp ground cumin
  • freshly cracked black pepper
  • chili powder (optional)

Instructions

  • Preheat the oven to 275 F/135 °C.
  • Dress 1 ½ cups of torn curly kale leafs with 1 tablespoon of olive oil and salt. Use your hands to make sure all the leaves have been coated with olive oil. Place the leaves on a baking sheet covered with parchment. Bake for about 12 minutes, until the kale has become crispy.
  • Peel and chop the potatoes into small chunks.
  • Heat the remaining olive oil in a pot at low heat. Add the leeks and crushed garlic clove and sweat for about 5 minutes, until the leeks have become soft and reduced in size.
  • Add the chopped potatoes and cook for another 5 minutes, until the edges have become translucent. Add the nut milk. Once the liquid begins to boil, simmer for 10 minutes. Then, add the remaining kale. Simmer for 20 minutes.
  • Carefully, blend or process the soup until you have a creamy consistency. Add the cumin and salt and black pepper per taste.
  • Serve the soup with kale chips and sprinkle chili powder on top.

Nutrition

Calories: 192kcal | Carbohydrates: 15g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 6mg | Potassium: 368mg | Fiber: 2g | Sugar: 1g | Vitamin A: 7IU | Vitamin C: 17mg | Calcium: 15mg | Iron: 1mg