How to make easy Kale Soup recipe

 Kale Soup form is quick and easy. You only need 6 constituents and 20 twinkles! It’s submissive and gluten-free and fluently vegan. The bright green  Kale Soup

Kale Soup

There are many effects more nutritional than a hot coliseum of thick and delicate amalgamated kale haze.

This form is quick and easy, and a great way to use up kale. And only 150 calories!

You only need 6 constituents and 20 twinkles for this inconceivable green haze.

It’s submissive and gluten-free and fluently vegan.

This bright green haze is full of nourishing constituents and tastes succulent.

Only 150 calories per generous serving.

This haze tastes like a coliseum full of virtuousness- and it is! It’s delicate, satiny, delicious and makes you feel so good and nourished when you’ve eaten it!

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It’s so simple to make

The onion and garlic are sauteed so they are soft and ambrosial.

The potatoes are added and cooked with the haze. Once blended they make it rich, thick and delicate.

Vegetable stock/ broth gives the haze flavour and bulk and also kale is added for all of that green virtuousness.

I have added milk for creaminess. You can fluently use dairy free milk to make this haze vegan and dairy free.

Voila! A stuffing, rich, quick and easy kale haze form.

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This is similar a simple haze form! You only need a many constituents and soon you will be put away into this satiny delicate haze!

Check out this picture tutorial, also scroll down to the form card for the full constituents and instructions.

1 To make this kale haze you simply need to sautee the garlic, onion and potatoes in a little oil painting for a many twinkles until they soften.
2 also just add in the vegetable stock( broth) and let it cook for 10 twinkles.
3 Once that is done, add the diced kale and milk( dairy free for vegan) and cook for a farther 3 twinkles.

4 poach the haze until the kale is soft.
5 mix with a blender or stick blender.

also just tuck in! It’s rich and thick from the potatoes, with a vibrant green tinge from the kale.

I like to serve mine sprinkled with seeds for a bit of texture.

A mizzle of cream or soy cream makes it enough and extra delicate.


1 teaspoon oil painting
2 cloves garlic finely diced
1 onion minced
2 medium potatoes hulled and cubed
3 ¼ mugs( 750 ml) vegetable stock/ broth
1 mug( 250 ml) milk or dairy free milk
2 large smatterings kale diced
black pepper


toast the oil painting in a large saucepan and add the garlic, onion and potato. Cook for 5 twinkles, stirring frequently, until soft.
Pour in the stock and poach for 10 twinkles.
Add the milk and kale and cook for 3 twinkles or until the kale wilts slightly.
Season with pepper. Use a handheld stick blender to puree the haze or transfer to a blender and whiz.
voluntary serving suggestion serve with a mizzle of cream( ornon-dairy cream) and a smattering of seeds.


The nutritive information handed is approximate and is created with online calculators. Info will vary grounded on cuisine styles and brands of constituents used.

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