Description
This comforting, plant-based soup features creamy Yukon Gold potatoes and nutrient-rich kale in a savory, herb-infused broth. Naturally thickened by the potatoes themselves, this one-pot meal is perfect for a quick, wholesome dinner. It balances the earthiness of root vegetables with a bright hint of lemon, creating a sophisticated yet approachable dish that celebrates simple, honest ingredients. It is a hearty, nourishing bowl that provides warmth and satisfaction on a crisp day.
Ingredients
2 tablespoons extra virgin olive oil
1 medium yellow onion, finely diced
3 cloves garlic, minced
1/2 teaspoon red pepper flakes (optional)
1.5 pounds Yukon Gold potatoes, peeled and cubed
6 cups vegetable broth
1 teaspoon dried thyme
1 teaspoon dried oregano
1 bunch kale, stems removed and leaves chopped
1 tablespoon fresh lemon juice
Salt and black pepper to taste
Instructions
Heat olive oil in a large pot over medium heat.
Add the onion and sauté until translucent, about 5 minutes.
Add the garlic and red pepper flakes, cooking for another minute until fragrant.
Add the cubed potatoes, vegetable broth, thyme, and oregano to the pot.
Bring to a boil, then reduce heat and simmer for 15-20 minutes until the potatoes are tender.
Use a potato masher or fork to lightly crush some of the potatoes against the side of the pot to thicken the broth.
Stir in the chopped kale and cook for 3-5 minutes until just wilted.
Remove from heat, stir in the lemon juice, and season with salt and pepper to taste.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop. For extra protein, you can stir in a can of drained chickpeas or white beans during the final simmering stage.
Nutrition
- Serving Size: 1.5 cups
- Calories: 220
- Sugar: 3g
- Sodium: 650mg
- Fat: 8g
- Saturated Fat: 1g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg