Creamy kale soup

kale soup -

Kale again – I know!! But I just love it and in Germany it is only in season from November-February, so I want to cook it as often as possible now! My suggestion: just join the kale-love it is so worth it! A good start would be today’s kale soup.

It is a soup you desire, when you come back home after an hour-long walk in the cold, because it is so nice and warm and pampers you with its great, creamy taste. For the „Creaminess“ I added potatoes and chickpeas to accompany the kale and the three are really good friends!

I would say, you have to try this!

creamy kale soup - vegan and gluten free -

And here’s how:

The ingredients:

  • 2 medium potatoes
  • 1 large onion
  • 2 tablespoons coconut oil or margarine
  • 2 large handfuls of kale (without stems)
  • 1/2 cup chickpeas (canned)
  • 3/4 liter of water
  • 2 tbsp (homemade) vegetable stock
  • some rice milk
  • salt
  • pepper
  • nutmeg


  1. First, cut the onion and sauté for 1-2 minutes in a pan with 1 tablespoon of coconut oil. Then add the chopped potatoes and another tbsp coconut oil to it and fry for 5 minutes. Better stir constantly, because the potatoes stick to the bottom of the pot quickly.
  2. Then add the kale, stir once and then add a 3/4 liter of boiling water. Add vegetable stock (or 3/4 liter of vegetable broth instead)
  3. Cook over medium heat for 10 minutes, then add the chickpeas and simmer for another 5-10 minutes, until the potatoes are done.
  4. Remove the pan from the heat and blend with an immersion blender until nice and smooth.
  5. Season with salt, pepper and nutmeg and dilute (if necessary) with some rice milk.
  6. Bring to a boil again briefly, optionally add a few chickpeas (or also a few potatoes, if you want to save some out of the pot before pureeing). That’s it.

creamy kale soup -

Enjoy :-)

Cheers, Steffi

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