Soups & Stewsciaoflorentina5.0
Vegetarian Kale Soup
An easy, healthy vegetarian kale soup that is loaded with nutrition and pureed into a creamy bowl of goodness! Simply leave out the cream and keep it vegan If you prefer.
👥 6 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 10 min🔥 Cook: 15 min👤 Florentina📖 ciaoflorentina
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- blender
📝 Preparation Steps
1
In a heavy bottom soup pot heat up a lug of the olive oil over medium heat. Add the diced onion and saute until translucent. Add the chili pepper, carrot and zucchini and cook for about ⏱️ 5 minutes until they start to soften.
reen chili pepper (-sliced)1 gchili pepper (-sliced for garnish)1carrot (-diced)1zucchini (-diced)1
2
Stir in the kale and sauté until wilted, about ⏱️ 5 minutes. Pour in 4 cups of the vegetable stock and bring the soup to a gentle simmer. Allow to cook for a few minutes then stir in the baby spinach and chopped parsley or cilantro. Turn off the flame and cover with a lid. Allow the soup to sit for a few minutes until the spinach has wilted.
baby spinach1 lb
3
Using a hand held immersion blender puree the soup to your liking, adding more stock If you prefer a thinner consistency. Season to your taste with the sea salt and red pepper flakes. (Alternatively you can transfer the soup to a stand blender and puree in batches as needed).
4
Serve with a drizzle of dairy free sour cream, sprinkled with the pumpkin seeds and garnished with chile pepper slices and fresh herbs.
Nutrition Facts
calories
145 kcal
fat Content
11 g
serving Size
1 serving
fiber Content
4 g
sugar Content
4 g
sodium Content
118 mg
protein Content
5 g
carbohydrate Content
10 g
saturated Fat Content
1 g
unsaturated Fat Content
8 g
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