Vegan Cream of Kale Soup
User Reviews
4.8
Vegan Cream of Kale Soup
Description
This Vegan Cream of Kale Soup recipe starts by gently cooking onions until translucent and lightly browned with garlic to build a flavorful base. Chopped kale is added and wilted briefly before combining with one can of coconut milk, water, salt, nutritional yeast, and freshly grated nutmeg. The soup simmers briefly, then is partially puréed to achieve a creamy consistency. The remaining coconut milk and unblended portion are stirred in to finish, and the soup is seasoned with black pepper.
The coconut milk lends a rich, smooth mouthfeel while the nutritional yeast adds a subtle savory depth akin to cheese. Nutmeg enhances warmth and aroma. The final soup is thick without cream or dairy, with kale flavor prominent but softened by the blending and seasonings. It pairs well with crusty bread or as a light starter.
Leftover soup keeps well refrigerated up to five days or may be frozen for up to a month. Reheat gently to maintain texture.
Ingredients
- 1 tablespoon olive oil optional
- 1 medium onion chopped
- 5 large garlic cloves, minced
- 2 (14 fl oz) cans coconut milk good quality; opt for name brands vs generic, lite
- 2 cups water
- 1 ½ to 2 teaspoons salt fine sea salt
- 1 to 2 tablespoons nutritional yeast
- scant ⅛ teaspoon nutmeg freshly grated
- 8 ounces kale raw, chopped
- black pepper
Instructions
- Preheat a soup pot over medium heat. Add the oil and onion. Cook until translucent and beginning to brown, about 5 minutes. Add the garlic and cook for one minute.
- Add the kale, and stir and cook until wilted down, about 1 minute. Add 1 can of coconut milk, 2 cups of water, salt, nutritional yeast, nutmeg and kale. Bring to a simmer. Reduce heat, cover, and simmer 4 to 5 minutes. Uncover and remove from heat. Allow to cool for 5 to 10 minutes.
- If you have an immersion blender, use it to puree the soup to the the desired level of creaminess, then add the other can of coconut milk to the pot. Alternatively, pour the other can of coconut milk and about ⅔ of the soup into a blender. **Caution: hot liquids can expand inside a covered blender. Be careful and don't fill the blender more than half full. Start slowly, and vent the top. Work in batches if necessary.** Blend until creamy.
- Pour the blended soup back into the soup pot with the unblended portion. Season with black pepper and stir to combine. Serve with vegan cheese and fresh croutons, if desired.
Notes
- Store leftover soup in an airtight container in the refrigerator for up to 5 days.
- Freeze leftovers for up to 1 month in suitable containers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories 152 kcal
% Daily Value*
| Calories | 152kcal | 8% |
| Carbohydrates | 16g | 5% |
| Protein | 5g | 10% |
| Fat | 8.6g | 13% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 0mg | 0% |
| Sodium | 1010mg | 42% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 4550IU | 91% |
| Vitamin C | 77.6mg | 86% |
| Calcium | 80mg | 8% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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