Dairy-Free Hearty Kale Soup
Warm up with a bowl of Dairy-Free Hearty Kale Soup, a wholesome and nourishing recipe that's perfect for a cozy meal. Packed with vibrant vegetables like nutrient-rich kale, tender potatoes, and sweet carrots, this soup is a flavorful powerhouse. A blend of aromatic onion, garlic, and dried thyme infuses every spoonful with comforting richness, while cannellini beans and vegetable broth bring a satisfying depth and creaminess—without any dairy. A splash of lemon juice and a sprinkle of fresh parsley add a bright, zesty finish to this one-pot wonder. Ready in just an hour and ideal for meal prep, this gluten-free and vegan kale soup is as delicious as it is nutritious, making it a weeknight staple for the health-conscious foodie.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, chopped onion
- 3 minced garlic cloves
- 2 large, diced carrot
- 2 diced celery stalks
- 2 medium, diced potatoes
- 6 cups vegetable broth
- 1 14-ounce can canned diced tomatoes
- 1 15-ounce can cannellini beans, drained and rinsed
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 cups, chopped kale
- 2 tablespoons lemon juice
- 2 tablespoons fresh parsley, chopped
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and minced garlic; sauté for about 5 minutes until the onion becomes translucent.
Stir in the diced carrots and celery, cooking for another 5 minutes.
Add the diced potatoes and cook for 2 more minutes.
Pour in the vegetable broth and add the canned diced tomatoes with their juices.
Stir in the cannellini beans, bay leaf, dried thyme, salt, and black pepper.
Bring the soup to a boil, then reduce the heat to low and let it simmer for 20 minutes, or until the potatoes are tender.
Add the chopped kale and cook for an additional 10 minutes until the kale is wilted and tender.
Remove the bay leaf, stir in the lemon juice and parsley before serving.
Serve hot, enjoy your hearty dairy-free kale soup!
Nutrition Facts
Calories |
1953 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.7 g | 74% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 11.0 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 6802 mg | 296% | |
| Total Carbohydrate | 302.7 g | 110% | |
| Dietary Fiber | 72.0 g | 257% | |
| Total Sugars | 61.4 g | ||
| Protein | 71.7 g | 143% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1137 mg | 87% | |
| Iron | 25.1 mg | 139% | |
| Potassium | 9073 mg | 193% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
