As the weather gets cooler, warm up with a steaming bowl of potato and kale soup. Creamy potatoes and tender kale combine to create a nutritious and hearty soup full of fiber and vitamins A and C. The addition of unsweetened soymilk adds richness while still keeping the soup light.
2 tbsp. olive oil
1 small onion, diced
2 cloves garlic, minced
2 pounds gold potatoes, sliced thin
4 cups vegetable broth
1 bunch kale, leaves removed from stems
1 ½ cups unsweetened soymilk
Salt and pepper to taste
Red pepper flakes to taste
- Heat olive oil in a large pot over medium heat. Add onion and sauté for 5 minutes until translucent. Add garlic and potatoes and sauté for 2 minutes. Add vegetable broth and bring to a boil. Once boiled, reduce heat to low and simmer for 10-15 minutes until potatoes are tender.
- Add kale and soymilk and simmer for 5-10 minutes until kale is tender. Season to taste with salt, pepper, and red pepper flakes.
By Tiffany Wu / Guest Blogger
Tiffany is a student at JMU, majoring in dietetics. Her family owned a Chinese restaurant when she was growing up, so her passion for food and cooking began at an early age. She especially likes creating delicious and healthy plant-based recipes.