Vegan Potato Kale Soup

Vegan Potato kale soup

5 from 3 reviews

This Vegan Potato Kale Soup is a fabulous, comforting, warm-you-from-the-inside-out soup. It is super simple, colorful, nutritious and delicious. I love the multi-colored baby potatoes in this soup. It’s simply charming.


  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1/2 cup finely sliced leek (optional)
  • 3 large garlic cloves, minced
  • 4 cups vegetable stock
  • 2 cups water
  • 1 pound baby potatoes, sliced into 1 in. slices
  • 1 small parsnip, diced (optional)
  • 1 teaspoon Italian Seasoning
  • 1/81/4 teaspoon crushed red pepper
  • 1/4 teaspoon salt
  • 2 tablespoons Better-Than-Bouillon (vegetable base) (use a GF bouillon for a GF option)
  • 1 cup finely minced fresh kale
  • 1 can full-fat coconut milk, solid part (See note below)
  • 1 tablespoon vegan margarine (Earth Balance – optional)



  1. In a large saucepan, sauté onion and leek in olive oil until softened. Next, add the chopped parsnip and minced garlic, and sauté for a couple of minutes.  
  2. Add vegetable stock, water, sliced potatoes, salt, crushed red pepper, and Italian seasoning. Bring to a boil. Reduce heat to a simmer, cover with a lid, and let simmer until potatoes are fork-tender (20-30 minutes)
  3. Add creamer, kale, and Better-than-Bouillon, and let simmer for 5 minutes.
  4. Add the optional margarine and salt to taste. If the soup seems thin, smash a few potatoes with a fork, and stir. Serve with French Bread, dinner rolls, or homemade croutons.


Coconut Creamer: Most of the time a can of full-fat coconut milk will separate into a solid white part and liquid coconut water. We like to use the solid white part in this soup. Scoop it out of the can with a spoon. When you get close to the coconut water, preserve this part for a different recipe, like a smoothie. The reason for this is to diminish the coconut flavor in the soup. Should you have a can of coconut milk that has not separated, add about 1/2 cup to the soup. Taste and increase creamer according to taste.  

Another option for a plant-based creamer is Cashew Cream:

Presoak cashews for several hours before making the cream. If you do not have time to presoak the cashews, boil them in water and let them sit for 15 minutes. Drain & rinse. Add cashews to a blender with 3/4 cup water. Blend until smooth.  

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