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.
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.