Recipe details
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Potato, Corn, and Kale Soup
45min
6 servings
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This comforting and nourishing Potato, Corn, and Kale Soup is a perfect meal for any time of year. Creamy potatoes, sweet corn, and tender kale are simmered in a savory vegetable broth, creating a delicious and satisfying soup. Packed with vitamins and minerals, this soup is both healthy and flavorful.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
4 g
4 g
Allergen Content
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Ingredients
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Steps
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Prepare vegetables
Peel and dice the potatoes. Remove the corn kernels from the cobs. Remove the stems from the kale and chop the leaves. Dice the onion. Mince the garlic.
Sauté onion and garlic
Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic. Sauté for 5 minutes, until softened.
Add potatoes and broth
Add the diced potatoes and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes, until the potatoes are tender.
Add corn and kale
Add the corn kernels and chopped kale to the pot. Simmer for an additional 5 minutes, until the kale is wilted.
Season and blend
Remove the pot from heat. Use an immersion blender to blend about half of the soup, leaving some chunks for texture. Season with salt and black pepper to taste.
Serve
Ladle the Potato, Corn, and Kale Soup into bowls and serve hot. Store any leftovers in the refrigerator for up to 3 days.
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