Ingredients
Scale
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 2 medium potatoes, peeled & diced
- 4 cups vegetable broth
- 1 cup chopped kale
- 1/2 cup heavy cream (or coconut cream for vegan)
- 1 tsp dried thyme
- Salt & pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic; cook until fragrant, ~2 minutes.
- Add carrots, celery, and potatoes; cook 5 minutes, stirring occasionally.
- Pour in vegetable broth, bring to boil, then reduce heat and simmer for 15 minutes or until vegetables are tender.
- Stir in kale and thyme; simmer 3 more minutes.
- Remove from heat, stir in cream (or coconut cream), season with salt & pepper.
- Serve warm, garnished with fresh parsley.
Notes
- For vegan option, use full-fat coconut milk instead of cream and ensure broth is vegan.
- Blend 1 cup of soup for extra creaminess if desired.
- Storage: Keeps well refrigerated for up to 4 days or frozen for 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian (vegan option)
Nutrition
- Serving Size: 1 cup
- Calories: 180 Kcal
- Sugar: 6g
- Sodium: 390mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 15mg
