Dinner for 5

Kale Potato Pea Soup

Name: Kale Potato Pea Soup
Total time: 60 min
Yield: 5 servings
Cuisine: American
Ingredients: 2 tbsp extra virgin olive oil or cold-pressed rapeseed oil; 1 large onion finely chopped; 3 cloves garlic finely chopped; 200 g kale leaves and stalks separated; 2 large potatoes cut into 2cm cubes; 1 l vegan vegetable stock; 200 g frozen peas; coconut yogurt; desiccated coconut or pumpkin seeds; lime wedges

Potatoes, peas, and kale simmer with garlic and vegetable stock for a simple soup finished with fresh lime.

$1.58per serving $

60 minstart to table

5servings

American Vegetarian Budget Family Appetizers Lunches Dinners Snacks Back to school Cold-weather comfort Winter Spring

Ingredients

2 tbsp extra virgin olive oil or cold-pressed rapeseed oil
1 large onion finely chopped
3 cloves garlic finely chopped
200 g kale leaves and stalks separated
2 large potatoes cut into 2cm cubes
1 l vegan vegetable stock
200 g frozen peas
coconut yogurt
desiccated coconut or pumpkin seeds
lime wedges

Steps

Heat the oil in a large pot over medium heat, then cook the onion and garlic for 8 minutes.
Add the potatoes, kale stalks, and vegetable stock, then bring the soup to a boil.
Lower the heat and simmer for 30 minutes, until the potatoes and stalks are tender.
Stir in the peas and kale leaves, and simmer for 10 minutes.
Serve the soup with coconut yogurt, coconut or pumpkin seeds, and lime wedges.