Best 3 Vegetarian Kale Soup Recipes

Indulge in a delightful culinary journey with our vegetarian kale soup, a symphony of flavors that will tantalize your taste buds and nourish your body. This hearty and wholesome soup is packed with an array of fresh, vibrant ingredients, including nutrient-rich kale, tender white beans, aromatic vegetables, and a savory vegetable broth. Experience the perfect balance of flavors as the sweetness of carrots and earthy notes of kale harmonize with the subtle spiciness of garlic and a touch of herbs. Discover variations of this classic soup, including a creamy version that adds a velvety texture and richness, a spicy rendition that brings a fiery kick, and a detox version that emphasizes cleansing and rejuvenation. Whether you're seeking a comforting meal on a chilly day or a healthy and satisfying lunch, our vegetarian kale soup is sure to become a staple in your culinary repertoire.

Here are our top 3 tried and tested recipes!

VEGETARIAN KALE SOUP

Vegetarian Kale Soup image

This wonderful soup will warm your insides, delight your taste buds, and fill your stomach on a cold winter's night. It is full of dark green kale, potatoes, and cannellini beans.

Provided by Donna B

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Kale Soup Recipes

Time 55m

Yield 8

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
1 yellow onion, chopped
2 tablespoons chopped garlic
1 bunch kale, stems removed and leaves chopped
8 cups water
6 cubes vegetable bouillon (such as Knorr)
1 (15 ounce) can diced tomatoes
6 white potatoes, peeled and cubed
2 (15 ounce) cans cannellini beans (drained if desired)
1 tablespoon Italian seasoning
2 tablespoons dried parsley
salt and pepper to taste

Steps:

Heat the olive oil in a large soup pot; cook the onion and garlic until soft. Stir in the kale and cook until wilted, about 2 minutes. Stir in the water, vegetable bouillon, tomatoes, potatoes, beans, Italian seasoning, and parsley. Simmer soup on medium heat for 25 minutes, or until potatoes are cooked through. Season with salt and pepper to taste.

Nutrition Facts : Calories 277.3 calories, Carbohydrate 50.9 g, Fat 4.5 g, Fiber 10.3 g, Protein 9.6 g, SaturatedFat 0.6 g, Sodium 372.2 mg, Sugar 4.8 g

VEGETARIAN PORTUGUESE KALE SOUP

Vegetarian Portuguese Kale Soup image

Recipe courtesy Gertrude's Gallery in Newport, RI via $40 a Day with Rachael Ray. Here is a vegetarian version of this delicious soup.

Provided by Sharon123

Categories Greens

Time 55m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
1 tablespoon finely chopped garlic
1/2 cup diced onion
1/2 diced turnip
1/2 cup diced carrot
1 bunch kale, stemmed and roughly chopped
6 ounces soy chorizo, chopped (vegetarian chorizo)
3 bay leaves
3 tablespoons chopped fresh parsley leaves
2 tablespoons chopped fresh thyme leaves
6 cups vegetable stock
1 cup kidney bean
3/4 cup diced tomato (6 ounces)
10 ounces diced potatoes (about 2 medium)

Steps:

In a large stock pot, heat the olive oil over medium-high heat. Add the garlic, onions, turnips and carrots and cook for 5 minutes. Add the kale, chorizo, bay leaves, parsley and thyme and mix well. Add the veg. stock, beans and tomatoes. Bring the soup to a boil, and then reduce the heat to low and simmer for 30 to 40 minutes.
Meanwhile, in a medium saucepan, bring the salted water to a boil and add the diced potatoes. Cook until tender, about 10 minutes. Drain the potatoes and add them to the soup.
Remove the bay leaves and serve hot. Enjoy!

GLUTEN FREE VEGETARIAN POTATO,KALE,RICE SOUP

Gluten Free Vegetarian Potato,Kale,Rice Soup image

I really enjoyed the flavors of this soup. I kept finding myself going back again and again for it. I will definitely making this on a cold winter night!

Provided by Renee R.

Categories Vegetable Soup

Time 1h

Number Of Ingredients 13

Ingredients

3 Tbsp olive oil, extra virgin
1 small sweet yellow onion, diced
1 medium green pepper, diced
2 medium carrots, peeled and diced
3 sprig(s) celery, diced
2 medium idaho potatoes, peeled and diced
4 clove garlic, minced
4 sprig(s) fresh kale, chopped
2 c instant brown rice
1 can(s) black beans, drained and rinsed
to taste pinch salt and pepper
1 Tbsp apple cider vinegar
64 oz gluten free vegetable broth (enough broth to cover 1/2 inch above ingredients in pot)

Steps:

1. Prep all ingredients before starting. This will make everything run smoothly. Cut the veggies into sizes you prefer eating. Example I like smaller chunks of veggies in my soup so I cut them smaller. Just keep in mind the bigger the chunks the longer it takes to cook. (make sure all veggies are even in size so they cook evenly)
2. Pour olive oil into the soup pot and start to heat it up.
3. Add garlic,onions,celery,peppers,carrots,and potatoes to pot.
4. Stir occasionally and let all the vegetables sweat until the onions turn translucent. Then stir in the kale.
5. Keep stirring occasionally until kale is slightly wilted. Pour in apple cider vinegar to deglaze the bottom of the pan.
6. Stir in rice until it is lightly coated with the left over oil and vinegar.
7. Add broth and black beans. Stir then cover pot and let it come to a boil.*Adding the black beans now with the broth prevents them from getting all mashed up when stirring.*
8. Season to taste with salt and pepper
9. Let simmer until potatoes are tender. Around an hour. I like to let it cook longer so the flavors can marry together.
10. Get a bowl and fill it up top with cheese or whatever you please and enjoy! *You may need a bit more broth it seems to absorb more once refrigerating. I like little broth so I left mine as is.*

Tips:

Use a variety of kale. Different types of kale have different flavors and textures. For this soup, you can use curly kale, lacinato kale, or a mix of both.
Wash the kale thoroughly. Kale can be gritty, so it's important to wash it thoroughly before using it. Rinse the kale under cold water and then shake it dry.
Chop the kale into bite-sized pieces. This will help the kale cook evenly.
Sauté the kale in olive oil before adding it to the soup. This will help to bring out the kale's flavor and make it more tender.
Use a flavorful broth. The broth is the base of the soup, so it's important to use a broth that has a lot of flavor. You can use vegetable broth, chicken broth, or beef broth.
Add a variety of vegetables to the soup. This will make the soup more nutritious and flavorful. Some good vegetables to add to kale soup include carrots, celery, onions, potatoes, and tomatoes.
Season the soup to taste. Add salt, pepper, and other seasonings to taste. You can also add a squeeze of lemon juice or a dollop of yogurt to brighten up the flavor.

Conclusion:

Kale soup is a healthy and delicious soup that is perfect for a cold winter day. It is packed with nutrients and flavor, and it is easy to make. With a few simple tips, you can make a kale soup that your whole family will love.