Marla Meridith logo by smash

Vegan Cream of Kale Soup

AuthoradminCategory, , , , CuisineCooking Method, , Tags, , , DifficultyBeginner

A healthy and completely delish. The green swoons. This soup will warm you from the inside out. It’s light but also a full meal.

Vegan Cream of Kale Soup recipe for Meatless Monday | MarlaMeridith.com
Yields1 Serving
Prep Time5 minsCook Time15 minsTotal Time20 mins
 3 tbsp olive oil
 1 red onion, roughly chopped
 2 cloves garlic, chopped
 1/2 tsp salt
 1/2 tsp ground black pepper
 1/2 tsp curry powder
 1/2 tsp ground tumeric
 4 cups low sodium vegetable broth
 1 bunch of kale, leaves only (no thick ribs)
 1/2 cup unsweetened, full fat coconut milk
For serving
 coconut milf
 freshly chopped parsley or cilantro
1

Heat the oil in a large heavy bottomed soup pot or Dutch oven over medium heat until it's shimmering. Add the onion, garlic, salt and pepper. Cook 10 minutes until onions are softened and start to brown, stirring frequently. Add the curry powder and tumeric, mix well. Add the broth and kale. Bring to a boil then simmer until the kale is wilted and cooked, about 3 minutes. Stir in the coconut milk.

2

Carefully add the soup to a blender in 2 or 3 additions. Purée until smooth. Drizzle coconut milk and some parsley or cilantro over the top for serving.

Ingredients

 3 tbsp olive oil
 1 red onion, roughly chopped
 2 cloves garlic, chopped
 1/2 tsp salt
 1/2 tsp ground black pepper
 1/2 tsp curry powder
 1/2 tsp ground tumeric
 4 cups low sodium vegetable broth
 1 bunch of kale, leaves only (no thick ribs)
 1/2 cup unsweetened, full fat coconut milk
For serving
 coconut milf
 freshly chopped parsley or cilantro

Directions

1

Heat the oil in a large heavy bottomed soup pot or Dutch oven over medium heat until it's shimmering. Add the onion, garlic, salt and pepper. Cook 10 minutes until onions are softened and start to brown, stirring frequently. Add the curry powder and tumeric, mix well. Add the broth and kale. Bring to a boil then simmer until the kale is wilted and cooked, about 3 minutes. Stir in the coconut milk.

2

Carefully add the soup to a blender in 2 or 3 additions. Purée until smooth. Drizzle coconut milk and some parsley or cilantro over the top for serving.

Vegan Cream of Kale Soup

~ Marla Meridith

Join the Conversation