Vegan Potato Kale Soup

Serves 4 | Prep time: 20 mins | Cooking time: 25-35 mins

INGREDIENTS

• 1 Tbsp olive oil
• 1 medium onion, chopped
• 1/2 cup finely sliced leek (optional)
• 3 large garlic cloves, minced
• 4 cups vegetable stock
• 2 cups water
• 1 pound baby potatoes, sliced into 2.5cm/1in slices
• 1 small parsnip, diced (optional)
• 1 tsp Italian Seasoning
• 1/8–1/4 tsp crushed red pepper
• 1/4 tsp salt
• 2 Tbsp Better-Than-Bouillon (vegetable base)
• 1 cup finely minced fresh kale
• 1 can full-fat coconut milk, solid part (See note below)
• 1 Tbsp vegan margarine (e.g. Earth Balance – optional)

METHOD

1. In a large saucepan, sauté onion and leek in olive oil until softened. Next, add the chopped parsnip and minced garlic, and sauté for a couple of minutes.
2. Add vegetable stock, water, sliced potatoes, salt, crushed red pepper, and Italian seasoning. Bring to a boil. Reduce heat to a simmer, cover with a lid, and let simmer until potatoes are fork-tender (20-30 minutes)
3. Add creamer, kale, and Better-than-Bouillon, and let simmer for 5 minutes.
4. Add the optional margarine and salt to taste. If the soup seems thin, smash a few potatoes with a fork, and stir. Serve with French Bread, dinner rolls, or homemade croutons.

Notes

• Coconut Creamer: Most of the time a can of full-fat coconut milk will separate into a solid white part and liquid coconut water. We like to use the solid white part in this soup. Scoop it out of the can with a spoon. The reason for this is to diminish the coconut flavor in the soup. Taste and increase creamer according to taste.
• Another option for a plant-based creamer is Cashew Cream: Pre-soak cashews for several hours before making the cream. Drain & rinse. Add cashews to a blender with 3/4 cup water. Blend until smooth.