Roasted Potato and Kale Soup
A hearty, nutritious soup combining the earthiness of roasted potatoes with the vibrant flavors of fresh kale, creating a satisfying meal that's both healthy and delicious.
Ingredients
- 2 pounds Yukon Gold potatoes cut into 1-inch cubes
- 1 large bunch kale stems removed and roughly chopped
- 1 large onion diced
- 4 cloves garlic minced
- 2 tablespoons olive oil
- 6 cups vegetable or chicken broth
- 1 cup heavy cream or coconut milk for dairy-free option
- 2 teaspoons fresh thyme
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C). Toss potato cubes with 1 tablespoon olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until golden brown, stirring halfway through.
- While the potatoes roast, heat remaining olive oil in a large pot over medium heat. Add onions and cook until translucent, about 5 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Pour in the broth and bring to a gentle simmer. Add roasted potatoes, thyme, and smoked paprika.
- Simmer for 10 minutes to let the flavors meld together.
- Add the chopped kale and cook for 5 minutes until tender but still bright green.
- Stir in the cream and simmer for an additional 5 minutes.
- Taste and adjust seasoning with salt and pepper as needed.