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Vegetarian Kale Soup Recipe
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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
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6
Author Florentina


  • 1 spanish onion -diced
  • 1 carrot -diced
  • 1 bunch kale -chopped
  • 1 lb baby spinach
  • 1 zucchini -diced
  • 1/2 bunch cilantro or parsley -roughly chopped
  • 4-5 c vegetable stock or water
  • 1 green chili -sliced
  • 1 chili pepper -sliced for garnish
  • 1/2 c toasted pine nuts or pumpkin seeds
  • 10 sprigs fresh Cilantro (for garnish)
  • Red pepper flakes to taste
  • 1/2 c sour cream or greek yogurt for serving (optional)
  • 1/4 c extra virgin olive oil
  • Sea salt to taste


  • In a heavy bottom soup pot heat up a lug of the olive oil over medium flame. Add the diced onion and saute until translucent. Add the carrot and zucchini and cook for about 5 minutes until they start to soften.
  • 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 cilantro. Turn off the flame and cover with a lid. Allow the soup to sit for a few minutes until the spinach has wilted.
  • 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 an red pepper flakes.
  • Serve with a drizzle of sour cream, sprinkled with the pumpkin seeds and garnished with the cilantro sprigs and chile pepper slices.