Creamy Dairy Free Potato Soup with Kale
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 4
- salt/pepper to taste
- 2 cloves garlic minced
- 1/2 tsp celery salt
- 2 ribs celery diced
- 3 cups vegetable broth
- 1/2 onion, diced
- 1 cup chopped kale
- 1 carrot, peeled and diced
- 1/2 cup frozen corn kernels (or fresh if you have it)
- 4 cups diced potatoes peeled (about 5-6 medium size)
- 1/2 tsp dried dill
- 1/4 cup coconut milk i used so delicious dairy free culinary coconut milk optional
- a few dashes sriracha or hot sauce
- Carbohydrate 29.9255770834416 g
- Cholesterol 0 mg
- Fat 3.2376520857414 g
- Fiber 3.43345840388013 g
- Protein 3.56201458347524 g
- Saturated Fat 2.72003250224653 g
- Serving Size 1 1 -6 (345g)
- Sodium 464.737583334006 mg
- Sugar 26.4921186795615 g
- Trans Fat 0.227155833466728 g
- Calories 158 calories
Saute the onion and garlic with 1-2 tbsp water in a soup pot over medium heat for about 3 minutes until starting to softenAdd the carrot and celery and sauté 3-4 more minutes. Add another tbsp or 2 of water if needed so the vegetables don't stick.Add the vegetable broth, potatoes, dill, celery salt, salt and pepper.Bring to a boil, reduce heat to low and simmer for 15 minutes until potatoes are tender.Using an immersion blender, puree about ¼ - â…“ of the soup to create a thick creamy base. (alternatively, take about 2 cups of the soup and puree it in a blender and then return it to the soup pot).Add the corn and kale, stir to combine and simmer 5 more minutes to heat through.Take off heat and add coconut milk, if using.Serve with a few dashes of sriracha or hot sauce if desired.
