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Kale, zucchini and potato soup recipe

Kale, zucchini and potato soup recipe

By Polina Bykova
60’ Prep time
60’ Cook time
120’ Total time
184 Calories
4 Serving
Polina Bykova 0 Followers

Step by Step

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Step 1

Heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring, until tender, 3 to 5 minutes. Add the potato, thyme, garlic, rosemary, 1/2 teaspoon salt and a few grinds of black pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes more. Pour in the broth and bring to a simmer.
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Step 2

Add the zucchini and simmer until the potatoes are tender, about 15 minutes, adjusting the heat as needed to maintain a simmer. Stir in the kale and cook 5 minutes more. Remove from the heat, discard the thyme and rosemary and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full per batch).
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Step 3

Stir in the heavy cream and reheat the soup if necessary, adjusting the consistency and seasoning with additional water, salt and pepper.
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Step 4

Serve hot sprinkled with cayenne or paprika and topped with sliced kale.

Ingredient

  • Olive oil
    Olive oil
  • Fresh rosemary
    Fresh rosemary
  • Chicken broth
    Chicken broth
  • Chopped peeled potato
    Chopped peeled potato
  • Chopped zucchini
    Chopped zucchini
  • 1/2 cup heavy cream
    1/2 cup heavy cream
  • 4 sprigs fresh thyme
    4 sprigs fresh thyme
  • Chopped red onion
    Chopped red onion
  • Firmly packed chopped kale or baby kale
    Firmly packed chopped kale or baby kale
  • Clove garlic
    Clove garlic

Nutrition Facts

View nutrition facts
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