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

Whole foods spokesperson, raw food chef, and cookbook author of “The Right Blend: Blender-only Raw Food Recipes”. Jennifer grew up on a farm and studied at Living Light Culinary Institute. Based in Boise, Jennifer travels the country and internationally, being featured in New Western Cuisine, Global Times, CCTV (China Central Television), ICS TV (International Shanghai Channel) and BON TV (Blue Ocean Network). She loves sharing the culinary art of getting more whole foods and raw foods into meals and replacing the Standard American Diet (a.k.a. the SAD diet).


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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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