Potato, Broccoli & Kale Soup

Such a savory and creamy soup.  It’s vegan, but for some reason, it’s richness has a buttery flavor.  I don’t know where that came from, but I love that taste without actually having to consume an animal product.   This recipe makes ALOT and it’s very filling, so it could last you til February if you ration it correctly.

6 cups vegetable broth

1 cup coconut milk

6 Russet potatoes (Yukon may be better- this equaled about 6 cups cups peeled and chopped)

1 bunch kale, chopped (4-5 cups)

3 cups chopped broccoli

1 3/4 cups chopped yellow onion

1/2 cup white wine

1/4 cup olive oil

4 cloves garlic, minced

1/2 tsp dried basil

1/2 tsp sea salt

1/4 tsp black pepper

  • In a large pot over medium heat, cook onions in olive oil for about 6 minutes, or until onions become translucent
  • Add white wine, basil, salt and pepper and cook for another minute, stirring continuously
  • Add vegetable broth and potatoes and bring to a boil
  • Cover and let simmer for about 15 minutes
  • Add kale and broccoli and cook for another 15 minutes, uncovered
  • When done cooking, remove from heat, add coconut milk and transfer to a blender
  • Blend in batches until smooth and creamy
  • Add garlic and return to medium heat to cook for 10 more minutes

 

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About the Author

Lisa is the founder of The Vegan Pact and a vegan personal chef.

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