Vegan Potato Kale Soup (2024)

Published: Dec 15, 2015 · Modified: Oct 28, 2018 by Sina · This post may contain affiliate links · 50 Comments

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I like winter. But only when everything is covered in snow, the sky is crystal blue and I’ve got a hot chocolate. Well… this is pretty rare!

At least where I live. Our winters are more like rainy, gray, and dreary, so I should better stop day-dreaming about snow-covered mountains and frozen lakes. I mean there is snow, but it just doesn’t happen very often. But on the plus side this rainy weather is perfect for hearty soups and stews!

The other day we had this vegan potato kale soup, which was not only really warming but also super delicious and healthy!

You wouldn’t guess how many veggies are in this soup! Besides kale and potatoes, I also smuggled in some carrots, celery, and leek. At first, I planned to make a simple vegetable soup with all of these fresh veggies, but then I changed my mind and blended it into a creamy soup. And I’m so glad I did! It turned out soooo creamy and velvety!

I absolutely love the bright green color the kale soup got! When we were eating it, Flo joked that we could also call it “the incredible Hulk soup”! ;-)

As most of you would have probably thought I went totally nuts if I had posted a “Hulk soup”, I decided to go with “vegan potato kale soup”. If you, however, want it to be less green, you can just use less kale and cook the kale for a bit longer, so it loses some of its color. But hey, isn’t this bright green color just perfect for Christmas?! Put it on a red napkin and it will perfectly match your Christmas tree…

For the topping, I used roasted pumpkin seeds, homemade croutons, and some soy cuisine. If you want a soy-free version, you can also use oat cuisine instead, which works just as good. For the homemade croutons I cut some whole wheat toast into small cubes, heated a teaspoon of vegan margarine in a small pan, and roasted them until they were crispy and golden.

I still can’t believe it’s only 10 more days till Christmas! I just got the first couple of presents today and I really need to start baking some more Christmas cookies!

I hope you all have an awesome week and maybe you even got some snow that goes well with this vegan kale soup!

Talk to you soon! xx

Vegan Potato Kale Soup

This vegan potato kale soup does not only look really fancy, but it's also super delicious and packed with nutrients! Just perfect for Christmas!

4.64 from 11 votes

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Course: Soup

Cuisine: American

Prep Time: 10 minutes mins

Cook Time: 20 minutes mins

Total Time: 30 minutes mins

Servings: 2 servings

Calories: 337kcal

Author: Sina

Ingredients

For the vegan potato kale soup:

▢ 1 small onion, chopped
▢ 1 cloves of garlic, minced
▢ 2,5 heaped cups potatoes, cut into small cubes
▢ 1/2 heaped cup carrots, chopped into small pieces
▢ 1/2 heaped cup celery (root), chopped into small pieces
▢ 2 cups leek, cut into rings
▢ 3 1/2 cups vegetable broth
▢ 2-3 handfull kale, cut into stripes
▢ salt
▢ black pepper

For the topping:

▢ 2 slices whole wheat toast
▢ one teaspoon vegan margarine
▢ 1 tablespoon roasted pumpkin seeds
▢ 1-2 tablespoons soy or oat cuisine/cream

Instructions

In a large pot, heat some olive oil and sauté the onion for about 2 minutes. Then add the garlic and sauté for another minute.
Stir in the potatoes, carrots, celery, and leek. Cook for 3 minutes. Then add the vegetable broth and cook for 15 minutes.
In the meantime, make the homemade croutons. Cut the whole wheat toast into small cubes. Heat the vegan margarine in a small pan and roast the toast cubes for about 3 minutes until they're crispy and golden. Set aside.
After the soup has cooked for about 15 minutes, add the kale and cook for another 2 minutes.
Season with salt and pepper and blend until creamy. If you want the soup to be thinner, add some more vegetable broth.
Top the soup off with soy or oat cuisine and sprinkle it with roasted pumpkin seeds and homemade croutons.

Nutrition

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Reader Interactions

Comments

Anton
February 06, 2022 at 3:53 pm

Especially my wife was exhilarated: “Best Kale soup ever!” (And she’s not even a Kale fanatic like myself.) Especially the croutons took it over the top. Simple, nutritious and warming; it’s a keeper! Thanks! <3
Reply
Ing
July 19, 2020 at 3:31 am

I make a big batch of the base soup without the greens & keep that in the fridge. Each day for the week. I reheat some, add a different green, & blend. You can add cooked garbanzo beans or white beans for some protein & toss in quinoa for some texture.
Reply
Ruth
November 28, 2018 at 7:06 am

My soup looks NOTHING like this green color, but it is amazing! It reminds me of brocolli cheese soup, oddly wirh neither ingredient. It is so delish, It’s in my save list!
Reply
Kozzie Fonz
February 19, 2018 at 9:33 pm

Thanks, one of the best soups I have ever cooked
Reply
Deborah Leader
January 24, 2018 at 10:13 am
See Also
Low Carb Instant Pot Lemon Chicken | THM S, Low Carb, Keto

Beautiful soup and pictures. The green color is amazing. So vibrant. I’m gonna have to try this one.
Reply
Maggie
June 08, 2017 at 1:15 am

Can I substitute the white potato for sweet potatoes?
Reply
- Sina
  June 08, 2017 at 9:54 am
  
  Hi Maggie, I haven’t tried this yet, but I think this could be pretty good. :-) Let me know how it turned out.
  Reply
kanani
February 21, 2017 at 5:41 pm

I am Vegan and going to make this soup, with only a couple of changes. I am turned off by what looks like swirls of sour cream which is not vegan.
Reply
- Sina
  February 21, 2017 at 8:04 pm
  
  Hi Kanani, As all the recipes on Vegan Heaven, this potato kale soup is 100 % vegan. The white swirl on top is vegan cream (soy).
  Reply
Patrick
January 13, 2017 at 12:27 am

Yeah, chiming in to say that this soup was awesome! I made it last night and am excited for the leftover tonight. One difference that I wanted to recommend to any other people scanning comments before cooking was just to add some sprinkles of ground sage in with the vegetables when they’re first added (after onions/garlic, before broth) as a base aromatic. I may be biased because I just really love cooking with sage, but it added another subtle layer to the flavor that certainly seemed welcomed to my tongue.
Definitely my new go-to green soup! I feel genuinely grateful to this blog for facilitating that <3
Reply
Leslie
December 11, 2016 at 9:24 pm

I made this soup today, but used half potato and half sweet potato. It is absolutely delicious! Unfortunately, the color changes with the new addition and looks more like pumpkin with green flakes than the vibrant green in your photo. I would definitely make it again!
Reply
Julia Gent
November 05, 2016 at 9:42 am

Hi. The soup looks yummy. Does it freeze? I would like to make it and freeze some for later. Thanks
Reply
- Sina
  November 05, 2016 at 6:47 pm
  
  Hi Julia, Unfortunately I haven’t tried freezing it yet, but I don’t see why this shouldn’t work. I’ve done it with other soups before and it always worked quite well. Let me know if you give it a try. :-)
  Reply
Calisto
January 07, 2016 at 1:08 am

Hello,
I stumbled across your blog today, picked a half-dozen recipes for the remainder of this week, and intend on checking back many times in the future. I’m curious, in the recipe your call for celery, but in the picture the root is pictured, not the stalks. Typically, and perhaps this is a US thing, I’m accustomed when a recipe calls for celery, that it means the stalks. I just want to clarify that in this recipe I should be using the root, and also, going forward, when you call for celery in future recipes, how to differentiate from the two? Perhaps you say “celery stalk”? Thank you. Your recipes look and sound so fantastic, I just want to make sure I nail them! Cheers, and Happy New Year!
Reply
- Sina
  January 07, 2016 at 11:19 am
  
  Hi Calisto,
  That’s so great to hear! So glad you like my recipes. :-) Oh yeah, I must admit that really is a bit confusing. Usually I use the stalks too. I just checked my recipes again and this is actually the only one calling for the root. I haven’t tried this soup with celery stalk yet, but I guess this would be fine as well. Although it has a different texture and the root has a milder taste, so I’d probably prefer it they way it is. I had one of these huge roots in my fridge (we made celery “schnitzel” with it – I don’t know if you’ve ever heard of this?), so this is why it ended up in the soup and it worked out really well. :-) Let me know if you give it a try or if you have any other questions. :-) Oh, and Happy New Year!!
  Reply
Sina
December 31, 2015 at 3:03 pm

Thanks, Nancy! I hope you enjoyed it! :-) Happy New Year!!
Reply
nancy @ ordinary vegan
December 21, 2015 at 10:05 pm

Everything about that soup says yummy!! The color, the ingredients, the toppings…I could go on and on but instead I am heading to the grocery store to buy all those ingredients and enjoy it this evening. Thanks for sharing and happy holidays!
Reply
Howie Fox
December 21, 2015 at 8:45 pm

The Incredible Hulk soup!! What a cool name is that, por favor??? :D
Now it’s already much more interesting for me, hahaha
Reply
- Sina
  December 31, 2015 at 3:02 pm
  
  Haha! I’ll let my boyfriend know that he’s not the only one who loves this name. ;-)
  Reply

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