Creamy Baby Red Potato and Kale Soup

Wednesday Jan 16, 2013 | BY |
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potato_kale_soup_actual (2)This comforting, healthy soup is perfect for those cold winter nights.

Our family garden has kale this winter. That’s right, kale is so durable it grows during Christmas in Idaho! Warm up this holiday season with some healthy soup. While you can use any type of kale you find, this recipe is a combination of green curly kale and dark blue kale. Enjoy!

Prep time: About 30 minutes

Yield: Serves 4-6


3 cups water
4 cups baby red potatoes, cubed
4 cups kale, julienne sliced
3 cups almond milk
1 cup onions, chopped
2 tablespoons olive oil
1 garlic clove, crushed
Mineral sea salt, to taste
Black pepper, to taste


Bring 3 cups water to a boil. Add in the potatoes and boil for 10 minutes. Bring the temperature down a bit and add in the kale, onions, garlic. Cook for another 15 to 20 minutes. Last, add in the olive oil, almond milk, and salt & pepper.

Jennifer McClelland

Jennifer McClelland

Jennifer McClelland is an international leader in raw food cuisine, and her passion is to merge gourmet eating with optimal nutrition. She is a graduate of Living Light Culinary Arts Institute and is a certified Raw Food Chef and Instructor.

Pioneering the raw food movement in China, Jennifer has been featured on CCTV (China Central Television), ICS TV (International Shanghai Channel) and BON TV (Blue Ocean Network), and in publications such as Global Times, Lifestyle, and Time Out. Jennifer divides her time between the U.S. and China teaching classes, consultations and events for individuals, corporations and embassies.

Jennifer also hosts the TV Show, Be Deliciously Healthy™ on Youtube. Visit her website to check out her raw resources, healthy food tips, natural beauty tips and blogs.


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  1. I’m excited to try this recipe as written, then using cocunut milk instead of almond milk. Great vegan recipe, thank you for sharing!

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