Kale Soup

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!

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

• 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)

• 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.

• 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.

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.

Serving Suggestions

Serve with crusty bread such as:

• Slow Cooker Sourdough – (shown in photos) who knew slow cooker bread could be so good!
• Easy Cheesy Jalapeno Soda Bread  – great taste and only minutes to prep!
• Easy Cheesy Chilli Cob (no knead loaf) – utterly scrummy.
• Spelt & Wholemeal No Knead Loaf – nutritious and delicious.

Slow Cooker Sourdough Bread

Special Diets

Kale Soup is suitable for the following diets:

• Vegan
• Vegetarian
• Gluten Free

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.

More delicious Soup Recipes

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

Roasted Tomato & Garlic Soup

• 5 Minute Vegan Tomato Soup – a super quick curried tomato soup made from pantry staples!
• Carrot & Coriander Soup – another soup that feels like it’s doing you good!
• Broccoli & Cheddar Soup – just add crusty bread for a light meal!
• Quick Curried Cauliflower Soup – my husband is always asking for this!
• Roasted Tomato & Garlic Soup – an utterly delicious way to use up those home grown tomatoes!

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 & Kale Soup

• Butternut Squash & Kale Soup 
• Kale & Giant Couscous Tabouleh 
• Kale & Barley Salad with Teriyaki Salmon (plus more ideas) 
• Miso Muffins with Kale, Carrot & Courgette 
• Borlotti & Red Wine Pie topped with Kale Mash 
• Breakfast Eggs with Kale & Carrot 

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.

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Originally published 12/11/2015

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4.93 from 26 votes

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Kale Soup

A simple and delicious Kale Soup packed full of carrots, celery, onion and garlic.

Course Light Lunch, Starter

Cuisine British

Keyword carrot, kale, soup

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.