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Creamy Potato Kale Soup with Coconut Milk Recipe

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3.9 from 30 reviews

A comforting and creamy Potato Kale Soup made with tender potatoes, nutrient-rich Tuscan kale, and a hint of spice from red chili flakes, all simmered in vegetable stock and enriched with full-fat coconut milk for a dairy-free twist. Perfect for a cozy meal, this soup is packed with flavor and wholesome ingredients.

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

Soup Base

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 1 medium carrot, diced
  • 3 celery stalks, diced
  • 2 large garlic cloves, finely chopped
  • 1/4 teaspoon red chili flakes
  • 1 tablespoon Italian seasoning mix

Main Ingredients

  • 1 1/2 lb (750 g) potatoes, peeled and cut into cubes
  • 5 cups (1.25 liter) vegetable stock
  • 2 cups (125 g) Tuscan kale (cavolo nero), roughly chopped
  • 1 can (14 oz / 400 g) full-fat coconut milk

Seasoning

  • Salt and freshly ground black pepper to taste

Instructions

  1. Sauté Aromatics: Heat the olive oil in a heavy-bottomed pot over medium heat. Add the diced onion, carrot, and celery, and sauté for 7-8 minutes until the vegetables have softened and developed flavor.
  2. Add Spices and Garlic: Stir in the finely chopped garlic, red chili flakes, and Italian seasoning mix. Cook for an additional minute, stirring frequently to release the aromas.
  3. Cook Potatoes: Add the cubed potatoes and vegetable stock to the pot, stirring to combine. Bring the mixture to a boil, then reduce the heat to low. Cover with a lid and let it simmer for 15 minutes, or until the potatoes are tender when pierced with a fork.
  4. Add Kale and Coconut Milk: Stir in the roughly chopped Tuscan kale and pour in the full-fat coconut milk. Cover the pot again and cook for another 2-3 minutes until the kale has softened and flavors meld together.
  5. Season and Serve: Taste the soup and season with salt and freshly ground black pepper as needed. Serve hot, ideally with some crusty bread for dipping.

Notes

  • You can substitute Tuscan kale with other sturdy greens like Swiss chard or collard greens.
  • For a thinner soup, add more vegetable stock or water to reach your desired consistency.
  • This soup can be blended partially or fully if you prefer a smoother texture.
  • Leftovers keep well in the refrigerator for up to 3 days and freeze perfectly.
  • For added protein, consider stirring in cooked white beans or lentils.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian-inspired
  • Diet: Vegan

Find it online: https://yourdailycook.com/creamy-potato-kale-soup-with-coconut-milk-recipe/