Kale Soup

This kale soup is a blend of simple ingredients that transform into a deeply flavorful and satisfying meal. This soup is a boost for the immune system, thanks to the nutrient-rich kale and spinach.

Kale Soup

Kale soup is a hearty, nourishing dish perfect for any season but particularly comforting during the colder months. This vibrant soup combines the earthy flavors of kale, carrots, spinach, and leek with the comforting texture of potatoes, all simmered in a rich chicken or vegetable broth. It's a simple, easy-to-make recipe that packs a nutritional punch, loaded with vitamins, minerals, and antioxidants.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Appetizer, Soup
Servings 6


  • Large pot or Dutch oven
  • Fry pan
  • Blender or Immersion blender


  • 1 tbsp olive oil
  • 1 onion (chopped)
  • 2 carrots (peeled and diced)
  • 2 potatoes (peeled and cubed)
  • 1 leek (cleaned and sliced)
  • 3 cups kale (washed and chopped - 200 g)
  • 2 cups spinach (washed and chopped - 60 g)
  • 4 cups chicken broth (or vegetable broth - 1 litre)
  • salt and pepper ( to taste)


  • Prepare the vegetables: Peel and chop the onion. Peel and diced the carrots. Wash and cut the leek. Peel and cut the potatoes. Finally wash and chop kale and spinach. Dice and chop roughly since the soup will be blended.
  • Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
  • Add the diced carrots and sliced leek to the pot. Cook, stirring occasionally, until the vegetables start to soften, about 5 minutes.
  • Stir in the cubed potatoes, chopped kale, and spinach. Reserve some kale to garnish the soup after roasting it in a fry pan. Pour in the chicken or vegetable broth. Season with salt and pepper to taste.
  • Bring the soup to a boil, then reduce the heat to low. Cover and simmer for about 20-25 minutes, or until the potatoes are tender and the greens have wilted.
  • Blend the soup in a blender or with an immersion blender.
  • Roast the remaining kale in a fry pan. Taste and adjust the seasoning as needed. Serve hot and sprinkle some kale on top.


  • For a thicker soup, use an immersion blender to partially blend the soup directly in the pot. This will thicken the broth while still leaving plenty of chunky vegetables.
  • Feel free to customize the soup by adding other vegetables you have on hand, such as celery, zucchini, or tomatoes.
  • This soup is excellent for meal prep, as it keeps well in the refrigerator for up to 4 days and freezes beautifully for up to 3 months. Just thaw and reheat on the stove or in the microwave.
  • Serve this hearty soup with a slice of crusty bread or a side salad for a complete, balanced meal.
  • For a bit of extra flavor, consider adding a pinch of red pepper flakes for heat or a squeeze of lemon juice for brightness before serving.
Keyword Dairy free, gluten free, Healthy, Kale, Soup, Vegan

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