Fab Food 4 All
You are here: Home / Soups / Kale Soup

Kale Soup

Updated:  · Published:  

JUMP TO RECIPE

Kale Soup is a delicious and nutritious, textured soup, that is vegan and gluten free. The addition of carrot counteracts the bitterness of the kale so even fussy eaters should like this popular soup!

Kale Soup in a bowl with crusty bread.

About the Recipe

This recipe for Kale Soup came about as a result of needing to use up a reduced bag of chopped kale that I bought.

Kale is quite bitter and not a favourite with my family so I devised a soup recipe sweetened with carrots!

I don’t like the term “clean eating” but you do almost feel cleansed after eating this simple yet delicious soup. It’s low in fat and packed full of nutrients and fibre!

Ingredients

Kale Soup Ingredients: kale, celery, onion, carrots garlic, stock cubes, rapeseed oil & ground pepper.
  • rapeseed oil
  • onion
  • celery
  • carrots
  • garlic
  • curly kale (Scots kale)
  • vegetable stock
  • freshly ground pepper

How to make Kale Soup (full recipe at bottom of page)

Kale Soup recipe steps 1 - 4.
  • Heat the oil and add the chopped onion, carrot, celery and crushed garlic.
  • Sweat under a lid for 10 minutes to soften onion.
  • Mix in the kale
  • Sweat under a lid for another 5 minutes.
Kale Soup recipe steps 5 - 8.
  • Add the vegetable stock and black pepper.
  • Bring to a boil, then simmer for 20 minutes.
  • Blend to desired consistency (leaving some texture).
  • Taste, adjust seasoning if necessary and serve.
Kale Soup in a bowl with crusty bread.

Cooks Tips

Leaving some texture in the soup and not over blending makes this soup extra yummy.

You shouldn’t need any extra salt due to the salt in the stock cubes but you can always add some if necessary.

Kale Soup in a bowl with side serving of crusty bread.

Serving Suggestions

Serve with crusty bread such as:

Sliced malted grain sourdough bread on board with knife.
Slow Cooker Sourdough Bread

Special Diets

Kale Soup is suitable for the following diets:

  • Vegan
  • Vegetarian
  • Gluten Free
Kale Soup in a bowl with crusty sourdough bread.

Prep and Storage

  • Ingredients are best prepped just before you make the soup for maximum nutrition.
  • Any leftover soup should be stored in the fridge and eaten within 3 days.
  • Kale Soup can also be frozen and should be used within 3 months.
Kale Soup in a bowl with crusty bread.

Reader Testimonials

It’s no surprise that this is my most popular soup recipe when you read some of the comments from readers below! Here are just a few, there a many more.

Carl⭐⭐⭐⭐⭐

“Easy and delicious. I would recommend this healthy soup.”

Heidi ⭐⭐⭐⭐⭐

“I just made the soup and it’s absolutely delicious there’s eating and drinking in it, thank you for the recipe.”

Natalia ⭐⭐⭐⭐⭐

“Thank you very much for the recipe. I made it in my Thermomix. Super quick and really tasty!”

Landscape shot of Kale Soup in a bowl with crusty bread. Daffodils in top right corner.

More Delicious Soup Recipes

I have so many soup recipes that you really should try:

Roasted Tomato & Garlic Soup with Basil in a bowl with pizzetta toast.
Roasted Tomato & Garlic Soup

More Kale Recipes

I’m sure I’ve whet your appetite for kale recipes so here are some more for you to try from myself and fellow bloggers:

Butternut Squash and Kale Soup
Butternut Squash & Kale Soup

I’m sure you’ll love my Kale Soup so do share your pics with me by tagging @FabFood4All on Instagram, I love seeing my recipes come to life! A comment and rating below would also be much appreciated.

Pin for later!

Kale Soup in a bowl Pinterest image.

Originally published 12/11/2015

Kale Soup in a bowl with crusty bread.
Print Pin
4.93 from 26 votes
Save

Kale Soup

A simple and delicious Kale Soup packed full of carrots, celery, onion and garlic.
Course Light Lunch, Starter
Cuisine British
Prep Time 8 minutes
Cook Time 30 minutes
Total Time 38 minutes
Servings 6
Author Camilla Hawkins

Equipment

  • 1 Chopping Board
  • 1 cook’s knife
  • 1 Garlic crusher
  • 1 Measuring jug
  • 1 large pan
  • 1 Wooden spoon
  • 1 stick blender

Ingredients

  • 2 tbsp rapeseed oil
  • 1 large onion finely chopped
  • 2 celery sticks chopped
  • 4 medium/large carrots roughly chopped
  • 2 garlic cloves crushed
  • 200 g curly kale chopped
  • 900 ml vegetable stock (from 2 quality stock cubes)
  • freshly ground pepper

Optional garnish

  • dried chilli and garlic from a chilli and garlic grinder

Instructions

  • Heat the oil in a large pan over a medium heat.
  • Add the onion, carrot, celery and garlic and sweat under a lid for about 10 minutes until the onions are softened.
  • Mix in the kale and sweat under lid for about another 5 minutes, stirring once or twice until wilted.
  • Add the stock and pepper (I found there was no need to add salt as it’s in the stock), bring to the boil and then simmer for 20 minutes.
  • Blend with a stick blender to desired consistency (it's nice if it still has some texture to it).
  • Taste and adjust seasoning if necessary.
  • Garnish with a few grinds of dried chilli and garlic (optional) and serve with crusty bread.

Video

Notes

If you don’t have a stick blender, cool the soup slightly and use a jug blender. Then reheat before serving.
You can make this soup chunkier by blending less, I went a bit overboard with blending.

Sharing is caring!

Reader Interactions

Comments

  2. Gareth

    Re: Lyle’s concern about ‘Rapeseed Oil’.

    As Lyle mentioned, strains of Rapeseed have been developed specifically for human consumption.
    Rapeseed Oil as sold in supermarkets in the UK for cooking is what our American friends refer to as Canola Oil.
    The food standards on this are the same in the U.S., the U.K., and the E.U. as far as I can tell.

    Reply

  4. Lyle Young

    Rapeseed oii is poisonnous!! You probably mean CANOLA oil which is developed from rapeseed oil. Developed by the universities of Saskatchewan and Manitoba and as a result this oil is widely used and one of the top cooking oils in the world!!!

    Reply

    • Camilla

      Hi Lyle, here in Britain we have a very robust Food Standards Agency and I can assure you that Rapeseed Oil which is also sold as “vegetable oil” is not poisonous or it wouldn’t be allowed to be sold. We don’t have anything called Canola oil over here.

      Reply

  7. heidi oneill

    I just made the soup and it’s absolutely delicious there’s eating and drinking in it thank you for the recipe

    Reply

  8. Sneeta Davi

    This was a lovely soup, thanks for sharing this recipe,,,,excellent way to eat kale too. Thanku

    Reply

  12. Martin McGurn

    Tried this soup to use up some just -about-past-their best veggies. Absolutely delicious. And so simple. This will definitely become one of my staples.

    Reply

  13. Barbara Henderson

    This was delicious, and I can see it will be easy to add other ingredients – lentils, small pasta, etc. – to bulk it up. Is there a way to print it easily? I don’t see a print button 🙁

    Thank you!

    Reply

  17. Michael Williams

    Delicious. I’m gonna pair this with a black eyed pea salad for this weeks lunch. Thanks for the great recipe.

    Reply

  18. Kevin

    Omg Karen I just loved the soup so did the wee little ones just great stuff love your work from Kevin

    Reply

  22. Laura

    I’m sat eating this for lunch now. Mine doesn’t look as appetizing as yours but it still tsdtrs lovely!

    Reply

  23. Margaret gallagher

    Got all the ingredients today
    Making this beauty tomorrow and I’ll serve with warm crusty bread

    Reply

  24. styles5433

    I adore this beautiful super food but have never had kale in soup so I am excited to try this

    Reply

  25. Sandy

    Just making second pot in a week. First went diown a treat in a household where kale seldom used. Delicious and great to make with wee ones.

    Thank you.

    Reply

  26. Jayne Sullivan

    Looks delicious. So healthy. There seems to be a lot of recipes around at the moment using Kale as the main ingredient.

    Reply

  27. A S,Edinburgh

    I haven’t had kale in ages, I do love it, and this looks wonderful! Straightforward but full of flavour.

    Reply

  28. Christine Montanaro

    So tasty & easy to make. Try the Easy Cheesy Jalapeno Soda Bread for a fab accompaniment.

    Reply

  30. Courtney

    Hi there! I stumbled upon your recipe while on a fruit-and-vegetable only cleanse, and it really fit the bill. We had it for dinner tonight, and it was delicious. Thank you for sharing!

    Question for you… I felt like it would be the filling entree we used it for if it had a bit of creaminess. Would adding extra oil work? Would coconut cream make it taste weird? (No potatoes or cream on this cleanse, or I’d do that) What might you try?

    Reply

    • Camilla

      Hi I am a big fan of coconut milk powder which you make up with water and you could try this added to it with maybe a stick of lemongrass and a squeeze of lime perhaps? I would not add any more oil!

      Reply

  31. Tracy

    What a tasty way of getting your greens into your system – it just looks so inviting, especially in this wintry weather. Thanks for sharing with the no waste food challenge – I have now published the round up, so sorry it took so long!

    Reply

  32. William Gould

    I love kale – wife has been buying it for the last few months as an alternative to cabbage/cauli with the Sunday lunches. Can’t say I remember ever having it before!

    Reply

  36. Lisa Williams

    I love soup and am eating a lot of it especially at this time of year… this is one I never would of thought of it looks great and I can’t see it being too expensive either. Thanks

    Reply

  37. nazima

    how wonderful Camilla. I’ve been having a lot of soup recently and love Kale so will be trying this out

    Reply

  41. Prateek

    Even though Kale seems to be a food trend, I kinda like it but never had it in soup mostly salads or juices. This looks like a light but filling recipe not to mention delicious, will give it a try!

    Reply

    • Camilla

      Thanks:-) That’s interesting Patty not sure if it is available in the States or has another name, I’ve started using Rapeseed Oil as it’s more stable at high temperatures and doesn’t break down into harmful substances like other oils eg Olive oil which is best eaten cold.

      Reply

  52. Madeleine Morrow

    Thanks so much for including me in your roundup. Your soup looks deeelicious and since I love curly kale I will be putting this on the menu whatever my bag of kale costs.

    Reply

  53. Emily Leary

    Do you know, I’ve eaten kale in all sorts of dishes, sweet and savoury, but I haven’t ever made it the hero of a soup before. Looks like a lovely dish for these chilly days.

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating