Creamy Potato Kale Soup
Not a fan of raw kale, or greens in general? This soup is the best way to get those nutrients in your body.
And just because it’s green, doesn’t mean it has to taste really green. You know what I mean…
Soup is a powerful way to get a lot of nutrients into one bowl in a fast and efficient manner. Cook vegetables until tender, blend with bone broth and voila!
This Creamy Potato Kale Soup is silky smoothy, creamy and totally dairy free.
Not only is soup a great way to get a lot of veggies in your diet, but it’s the perfect way to add bone broth too! Bone broth has a lot of beneficial nutrients and most importantly, collagen. Read more on my recipe for Brown Butter Sage & Squash Soup.
Give this Creamy Potato Kale Soup a try and let me know what you think!
Creamy Potato Kale Soup
Ingredients
- 3 tablespoons ghee
- 2 yukon potatoes 1” cubes
- 1 leek sliced
- 1 cauliflower small
- 3 yellow or orange bell peppers roughly chopped
- 2 bunches dino kale sliced
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- ½ cup basil packed
- 3 tablespoons lemon juice
- 4 ½ cups chicken bone broth
Instructions
- Trim the leaves off the bottom of the cauliflower then slice the whole cauliflower into 4-6 large wedges.
- Heat ghee in a large heavy bottomed pot over medium heat. Add potatoes and cauliflower, to the pot and cook until the sides are deeply browned, about 8 minutes.
- Add leeks and bell pepper, stir and cover the pot. Continue to cook until cauliflower is browned and potatoes are cooked through and can be easily pierced with a knife, about 5-8 minutes.
- Add kale, sea salt, black pepper and cook until wilted, about 2-3 minutes then turn off the heat.
- Add basil, lemon juice, 1 cup of broth, and the cooked vegetables to a high speed blender. Blend until silky smooth.
- Return blended soup to the pot and stir in the remaining broth until homogenous. Turn heat to low and bring to a simmer. Season with more salt and pepper to taste.
- Serve in a bowl with a drizzle of olive oil and pumpkin seeds.
