Vegetarian Kale Soup Recipe (2024)

• 1 yellow onion -diced
• 1 carrot -diced
• 1 bunch kale -chopped
• 1 lb baby spinach
• 1 zucchini -diced
• 1/2 bunch Italian parsley or cilantro -roughly chopped
• 4-5 cups vegetable stock or water
• 1 green chili pepper -sliced
• 1 chili pepper -sliced for garnish
• 1/2 cup toasted pine nuts or pumpkin seeds
• Red pepper flakes to taste
• 1-2 Tbsp extra virgin olive oil
• 1/2 cup dairy free sour cream or greek yogurt (Optional for serving)
• Sea salt to taste

• In a heavy bottom soup pot heat up a lug of the olive oil over medium heat. Add the diced onion and saute until translucent. Add the chili pepper, carrot and zucchini and cook for about 5 minutes until they start to soften.

  1 yellow onion, 1 carrot, 1 zucchini, 1-2 Tbsp extra virgin olive oil, 1 green chili pepper

• Stir in the kale and sauté until wilted, about 5 minutes. Pour in 4 cups of the vegetable stock and bring the soup to a gentle simmer. Allow to cook for a few minutes then stir in the baby spinach and chopped parsley or cilantro. Turn off the flame and cover with a lid. Allow the soup to sit for a few minutes until the spinach has wilted.

  1 bunch kale, 1 lb baby spinach, 4-5 cups vegetable stock or water, 1/2 bunch Italian parsley or cilantro

• Using a hand held immersion blender puree the soup to your liking, adding more stock If you prefer a thinner consistency. Season to your taste with the sea salt and red pepper flakes. (Alternatively you can transfer the soup to a stand blender and puree in batches as needed).

  Sea salt to taste

• Serve with a drizzle of dairy free sour cream, sprinkled with the pumpkin seeds and garnished with chile pepper slices and fresh herbs.

  1 chili pepper, 1/2 cup toasted pine nuts or pumpkin seeds, Red pepper flakes to taste, 1/2 cup dairy free sour cream or greek yogurt

Course: Entree

Cuisine: Italian

Keyword: kale soup