Vegetarian Kale Soup

An easy, healthy vegetarian kale soup that is loaded with nutrition and pureed into a creamy bowl of goodness! Simply leave out the cream and keep it vegan If you prefer.

Course Entree

Cuisine Italian

Keyword kale soup

Prep Time 10

Cook Time 15

Total Time 25

Servings people

Calories 145kcal

Author Florentina

Ingredients

1 yellow onion -diced
1 carrot -diced
1 bunch kale -chopped
1 lb baby spinach
1 zucchini -diced
1/2 bunch Italian parsley or cilantro -roughly chopped
4-5 cups vegetable stock or water
1 green chili pepper -sliced
1 chili pepper -sliced for garnish
1/2 cup toasted pine nuts or pumpkin seeds
Red pepper flakes to taste
1-2 Tbsp extra virgin olive oil
1/2 cup dairy free sour cream or greek yogurt (Optional for serving)
Sea salt to taste

Instructions

In a heavy bottom soup pot heat up a lug of the olive oil over medium heat. Add the diced onion and saute until translucent. Add the chili pepper, carrot and zucchini and cook for about 5 minutes until they start to soften.
1 yellow onion, 1 carrot, 1 zucchini, 1-2 Tbsp extra virgin olive oil, 1 green chili pepper
Stir in the kale and sauté until wilted, about 5 minutes. Pour in 4 cups of the vegetable stock and bring the soup to a gentle simmer. Allow to cook for a few minutes then stir in the baby spinach and chopped parsley or cilantro. Turn off the flame and cover with a lid. Allow the soup to sit for a few minutes until the spinach has wilted.
1 bunch kale, 1 lb baby spinach, 4-5 cups vegetable stock or water, 1/2 bunch Italian parsley or cilantro
Using a hand held immersion blender puree the soup to your liking, adding more stock If you prefer a thinner consistency. Season to your taste with the sea salt and red pepper flakes. (Alternatively you can transfer the soup to a stand blender and puree in batches as needed).
Sea salt to taste
Serve with a drizzle of dairy free sour cream, sprinkled with the pumpkin seeds and garnished with chile pepper slices and fresh herbs.
1 chili pepper, 1/2 cup toasted pine nuts or pumpkin seeds, Red pepper flakes to taste, 1/2 cup dairy free sour cream or greek yogurt

Nutrition