I’ve been on a soup kick… I guess it’s the cold weather and the storms – even here in Southern California. I hope you don’t mind… I think you’ll really love this Creamy Potato Kale soup.
It’s a recipe from Julie Marie Sterner over at protectivediet.com and I didn’t change a thing. Here’s her video on how to make it. I think it’s awesome. And the cool thing is – it has no dairy! Instead, it uses a milk substitute (soy or almond) and nutritional yeast.
If you’ve ever bought nutritional yeast, you know that it usually comes in a rather large container and can take a while to use. But this dish uses 1 1/4 cups.
Enjoy more plant-based soup recipes:
What exactly is nutritional yeast, you might ask? It is yellow in color with a nutty, cheesy flavor and is made from an inactive yeast. It is a source of protein and vitamins, especially B-complex and is a complete protein. It is also naturally low in fat and sodium and free of sugar, dairy, and gluten. If you’re interested you can read more about it at here.
I’d love to hear your feedback in the comments below for this Creamy Potato and Kale Soup ! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking
Creamy Potato and Kale Soup
- 1 32 oz box low-sodium vegetable broth (or 32 oz homemade)
- 1 medium onion diced
- 2 medium potatoes chopped
- 1 large carrot sliced
- 1 rib celery chopped
- 1 cup parsley chopped
- 1 tsp sea salt (optional)
- 1/2 tsp freshly ground black pepper
- 1 clove garlic pressed or minced
- 3 large leaves kale cut into thin ribbons
- 1 (32-ounce) box unsweetened soy milk
- 4 Tbl cornstarch
- 3/4 cup nutritional yeast
- 1 tsp caraway seeds (optional)
- In a large pot over medium heat, combine vegetable broth, onion, carrot, celery, 1/2 parsley, salt, pepper, garlic, potatoes, kale and caraway seeds.
- Bring to boil, lower the heat, and sinner until the ingredients are almost tender, about 20 minutes.
- In a small container, whisk the cornstarch with 1 cup of soy milk.
- Add the rest of the soy milk to the pot and bring back to a boil. Add the cornstarch mixtures and stir to combine. Whisk it carefully so that it doesn't stick to the bottom of the pan until the soup thickens, about another 10 minutes.
- Turn off the heat and stir in the nutritional yeast.