Puddelsy Soup
Warm, comforting, and brimming with hearty goodness, Puddelsy Soup is the ultimate one-pot wonder for cozy evenings. This vibrant vegetable soup combines nutrient-packed kale, tender potatoes, and garden-fresh carrots with savory aromatics like garlic, onion, and celery for a flavor-packed base. A splash of bright lemon juice at the end elevates its richness, while earthy spices like cumin, thyme, and paprika add depth and complexity. Simmered to perfection in a rich vegetable broth and rounded off with canned tomatoes, this wholesome dish is not only satisfying but also incredibly easy to prepare, making it a standout choice for quick yet nourishing weeknight meals. Serve Puddelsy Soup steaming hot with crusty bread for a soul-soothing delight that’s as healthy as it is delicious. Perfect for vegetarians and bursting with fresh, zesty flavors, this recipe is guaranteed to become a go-to classic for soup lovers everywhere!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic cloves, minced
- 2 medium carrots, chopped
- 2 stalks celery stalks, chopped
- 3 medium potatoes, peeled and cubed
- 6 cups vegetable broth
- 1 14-ounce can canned diced tomatoes
- 2 cups kale, chopped
- 1 teaspoon dried thyme
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 leaf bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lemon juice
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the chopped carrots and celery, cooking for another 5 minutes while stirring occasionally.
Mix in the cubed potatoes and pour in the vegetable broth.
Stir in the canned diced tomatoes along with their juices.
Add the chopped kale, dried thyme, ground cumin, paprika, and the bay leaf.
Season with salt and black pepper, then bring the soup to a boil.
Once boiling, reduce the heat to low, cover the pot, and let it simmer for 25 minutes or until the vegetables are tender.
Remove the bay leaf, then stir in the lemon juice to brighten the flavors.
Taste and adjust seasonings if needed. Serve hot with crusty bread or crackers.
Nutrition Facts
Calories |
1658 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.8 g | 72% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 10.4 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 6502 mg | 283% | |
| Total Carbohydrate | 259.1 g | 94% | |
| Dietary Fiber | 45.0 g | 161% | |
| Total Sugars | 51.1 g | ||
| Protein | 48.6 g | 97% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 809 mg | 62% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 7746 mg | 165% | |
*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.
