This Kale Soup is made with pantry staples like potatoes, white beans and fully stocked with kale. Loaded with lots of amazing seasonings and textures. This is such a great soup recipe you want to eat every day, because everything is on point and so easy to prepare. I tell you kale will never taste as good as with this easy soup.
Why you shouldn’t miss out this Kale Soup
For me this soup has everything what is great and is so easy to prepare:
It has the most amazing smoky flavor which makes the result so good. There is absolutely no need to add other or swap ingredients.
Simply the most delicious texture: hearty, savory and rich without adding any cream, butter or milk. Potatoes and white beans makes everything so wonderful.
This is a really filling and budget friendly soup which tastes even better the next day.
What you need for this Kale Soup recipe
If you look at the ingredients, you know immediately why everything comes so easy together in one pot. Of course, you will need kale, nicely chopped. Apart from that, go with the following:
Potatoes add a great texture and natural creaminess without adding any cream or milk.
Garlic and onions are fried in olive oil: Basic and always great! You can use any other oil than olive oil, but its savory flavor is unmatched. Also, many recipes simply don’t have enough garlic flavor. In my gusto you will definitely add more than one or 2 cloves garlic so I use 4 cloves garlic. I add 3/4 cup of chopped onions and this is what it is all about.
As seasonings, I use smoked paprika and red pepper flakes. This combination adds a deep and bold flavor with a little bit of a heat.
A great broth is an essential ingredient for any soup like you know from this roasted Gnocchi Soup. This Kale soup is no exception: so I add vegetable broth and a little bit of tomato paste. And just before the soup is ready I finish with a splash lemon juice.
Vegan sausage is one ingredient making this kale sausage soup so delicious. It adds a lot of meaty and hearty texture. If you are feeling adventurous besides from using any sausage that you prefer you can use spicy sausage.
White beans are the second ingredient creating creaminess like potatoes do. Also it tastes great and adds protein.
I add a pinch of pepper without using any salt, because my vegetable soup has enough salty flavor. So I leave it to you to add a pinch salt.
How to make Kale Soup
Precook the sausage
Heat olive in a pot. Add chopped sausage and cook the bits for about 3 minutes. They should be lightly brown by then. Remove sausages but not the oil from the pot and set aside.
Add vegetables and seasonings
Add now the chopped onion and garlic to the pot and fry for 2 minutes. Give the potatoes into the pot, fry two minutes more.
Then mix in the vegetable broth, tomato paste, smoked paprika, kale and red pepper flakes. Season with a pinch of pepper.
Cook soup and serve
Cook the Kale Soup on medium heat for 20 minutes. Then, add back the sausage back and the white beans, finish with a splash lemon juice.
Let simmer for 5 minutes more, then serve.
Tips and tricks
Leftovers can be use for around 4 days. Kale Soup is great make ahead meal: you can prepare and enjoy for later.
Freezing: you can freeze this soup in a freezer bag or container for around 3 months.
If you don’t like lemon juice, you can use a splash of cider vinegar.
Other Soup Recipes to try
- 1.5 lbs potatoes, peeled and chopped
- 3 Tbs olive oil
- 4 cloves garlic, minced
- 1/2 cup onion, chopped
- 1 14 oz can white beans, drained
- 5 oz kale, chopped
- 14 oz vegan sausage, roughly chopped
- 1/2 tsp red pepper flakes
- 32 oz vegetable broth
- 1 tsp smoked paprika
- 2 tsp tomato paste
- 1 lemon, juiced
- pepper to taste
Cook sausage first
- Into a pot add olive oil and cook sausage for around 3 minutes.
- After that remove the sausage - not the oil - and set aside for later.
Prepare other ingredients and vegetables
- Cook onions and garlic for 2 minutes in the same pot. Add potatoes and fry them together for another 2 minutes
- Give the vegetable broth, tomato paste, smoked paprika, red pepper flakes, kale and a pinch of pepper to the pot.
Cook soup until ready
- Bring everything to a cook and let the Kale Soup simmer on the stove for 20 minutes on medium heat.
- Add the sausage back, mix in the white beans and finish with a splash lemon juice.
- Let everything cook for another 5 minutes, then serve.
- Leftover can be stored for around 4 days.
- Freezing can be done in individual portion bags or larger quantities in containers.
Nutrition Information:Yield: 4 Serving Size: 2
Amount Per Serving: Calories: 516Total Fat: 19gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 874mgCarbohydrates: 68gFiber: 10gSugar: 7gProtein: 25g