This vegan, vegetarian, gluten-free, and dairy-free soup is packed with nutrients, easily customizable, and delicious.

Add Protein

If you’d like to add a protein source, I recommend 1/2 cup chicken or 1/2 cup chickpeas. Add the protein source in step five (with the vegetable broth and coconut cream).

Ingredients

• 3 tbsp Earth Balance vegan butter (unsalted)
• 3 tbsp olive oil
• 1 clove garlic, crushed
• 1 cup celery, chopped
• 1.5 cups carrots, chopped
• 2 cups potatoes, chopped
• 3 cups raw kale
• 4 cups vegetable broth
• 1/2 cup coconut cream
• 1/2 tsp Italian seasoning
• 1/2 tsp onion powder
• 1/2 tsp crushed red pepper
• 1/4 tsp black pepper
• 1/4 tsp salt

Cooking Instructions

1. Add butter, olive oil, and garlic to a large pot on medium heat.
2. Once butter is completely melted, add celery, carrots, and potatoes. Cover and simmer until potatoes are soft (~20 min).
3. Add raw kale to the pot, cover, and simmer until kale is fully softened (~5 min).
4. Once softened, remove 1/4 of the mixture and add it to a blender or food processor. Blend, then add back into the pot.
5. Add vegetable broth and coconut cream, cover, and simmer for another ~15 min.
6. Stir in Italian seasoning, onion powder, crushed red pepper, black pepper, and salt.

Store in the refrigerator for 3-4 days, or freeze for up to 3 months 🙂