Kale and Potato Soup
Kale and potato soup recipe is a nourishing, coconut milk-free, tomato-free soup that get's done under 30 minutes with simple ingredients. Your whole family will enjoy this nut-free & gluten-free potato kale soup recipe!
Equipment
- 1 Instant pot Rio Mini 4 Quart instant pot
Recipe Video
Ingredients
- 2 Cups potatoes - **Peeled and diced into 1-inch pieces. We used Yukon gold potatoes.
- 1 can Great northern beans - **Drained & rinsed. 14.5 oz can.
- ½ cup Leek - **roughly chopped.
- ½ cup carrot - **diced into small pieces.
- 1 Cup Kale - **roughly chopped.
- ¼ cup parsley - **fresh curly top parsley roughly chopped.
- ½ teaspoon ginger - **finely diced.
- 1 tbsp olive oil
Seasonings
- ¼ teaspoon ground turmeric
- ¼ teaspoon ground black pepper
- ¼ teaspoon oregano
- ¼ teaspoon parsley
- salt to taste - **Add according to your own taste preference.
Liquid
- 3.5 cups water
Instructions
Saute veggies
- Set the Instant Pot on saute function. Add oil. When the oil is hot, gently release the leek and saute until the leek turns soft. Now add the chopped ginger and saute for 30 seconds.
- Add the diced potatoes and carrots and saute for 30 seconds. Add all the seasonings mentioned in the "Seasonings" section of the ingredients list above. Sauté for 30 seconds. Turn off the saute function.
Pressure cook
- Add the drained and rinsed great northern beans from the can. Give everything a quick stir. Add the water and deglaze the pot very well to remove any stuck food particles from the bottom and the sides of the pot. This will help prevent the burn error. Close the lid of the Instant Pot. Pressure cook on High Pressure for 4 minutes. Once the pressure cooking cycle is complete, slide the valve on the top of the lid from the sealing to the venting position and allow the pressure to release. Open the lid carefully. Cancel the pressure cook mode.
Blend soup
- Take out 2 cups of the pressure-cooked soup in a bowl with the help of a ladle. Allow it to cool down completely. Transfer this to a blender jar and blend until smooth. Now, transfer the blended soup into the Instant Pot and give it a quick stir.
Simmer soup
- Hit the saute function. Add chopped kale and parsley, give the soup a good stir, and simmer for 5 minutes or until the kale has wilted and become soft. The soup is ready. Enjoy!Scroll up to see the step-by-step process, learn about expert tips, substitutions, and more.
Notes
- Extra veggies: You can add extra veggies like celery, zucchini, mushrooms or green peas to this tomato-free potato and kale soup. Add the celery and diced zucchini along with the leek. Add the diced mushrooms and thawed green peas, along with the chopped kale. Adjust the liquid amount accordingly if you plan to add more veggies.
- Cheesy flavor: Add 1 tablespoon of nutritional yeast while blending the soup. This will impart a cheesy flavor.
- Slightly tart flavor: You can add a few spoons of fresh lemon juice.
- Spicy soup: Add about ½ teaspoon red pepper flakes along with the seasonings or diced jalapeno pepper along with the leek.
Nutrition
Calories: 260kcalCarbohydrates: 45gProtein: 6gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 70mgPotassium: 1122mgFiber: 7gSugar: 4gVitamin A: 7408IUVitamin C: 66mgCalcium: 104mgIron: 3mg
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