As the days grow shorter and the temperatures drop, there’s nothing like a warm, comforting bowl of soup to brighten up your evening. And what better way to do so than with a pot of vibrant green goodness? Kale, in all its forms, is a nutrient-packed superfood that deserves to be celebrated in the world of soup-making. In this article, we’ll dive into 20 hearty kale soup recipes that will keep you cozy on even the chilliest of nights.
From creamy concoctions to spicy stews and everything in between, these kale soups offer a diverse array of flavors and textures to suit any palate. Whether you’re looking for a comforting classic or something new and exciting to try, we’ve got you covered with this collection of 20 delicious recipes that feature the star of the show: kale.
Creamy Kale and Potato Soup
This comforting soup is a perfect blend of earthy kale and creamy potatoes, all wrapped up in a velvety broth. It’s a great way to warm up on a chilly day.
Ingredients:
– 2 tablespoons butter
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 2 cups chopped curly kale leaves (stemmed)
– 2 large potatoes, peeled and diced
– 4 cups chicken broth
– 1 cup heavy cream
– Salt and pepper to taste
Instructions:
1. In a large pot, melt butter over medium heat. Add onion and cook until softened, about 3-4 minutes.
2. Add garlic and cook for an additional minute.
3. Add kale and cook until wilted, about 2-3 minutes.
4. Add potatoes, chicken broth, and heavy cream. Bring to a simmer.
5. Reduce heat and let soup cook for 15-20 minutes or until potatoes are tender.
6. Season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Spicy Sausage and Kale Soup
This hearty soup combines the flavors of spicy sausage and tender kale in a rich and comforting broth, perfect for a chilly day or a quick weeknight meal.
Ingredients:
– 1 lb spicy Italian sausage, casings removed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups chicken broth
– 1 cup kale leaves, stems removed and chopped
– 1 can (14.5 oz) diced tomatoes
– Salt and pepper, to taste
Instructions:
1. Heat the olive oil in a large pot over medium-high heat.
2. Add the sausage and cook, breaking it up with a spoon, until browned, about 5 minutes.
3. Add the onion and garlic; cook until the onion is translucent, about 3 minutes.
4. Add the chicken broth, diced tomatoes, and kale. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the kale is tender.
5. Season with salt and pepper to taste.
Cooking Time: 30-40 minutes
Tuscan White Bean and Kale Soup
Warm up with this hearty and comforting Italian-inspired soup, perfect for a chilly evening. This Tuscan classic combines tender cannellini beans, wilted kale, and aromatic vegetables in a rich chicken broth.
Ingredients:
– 1 can (15 oz) cannellini beans, drained and rinsed
– 2 cups vegetable or chicken broth
– 1 tablespoon olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 carrot, chopped
– 1 celery stalk, chopped
– 2 cups kale leaves, stems removed and chopped
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Heat oil in a large pot over medium heat. Add onion, garlic, carrot, and celery; cook until tender, about 5 minutes.
2. Add broth, beans, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until flavors have melded together.
3. Stir in chopped kale and continue cooking until wilted, about 2-3 minutes more.
Cooking Time: 30-35 minutes
Lemon Garlic Kale Soup with Chickpeas
Brighten up a chilly day with this vibrant and nourishing soup, packed with the goodness of kale, chickpeas, and zesty lemon flavor.
Ingredients:
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 3 cloves garlic, minced
– 4 cups curly kale leaves, stems removed and discarded, leaves coarsely chopped
– 1 (15.5 oz) can chickpeas, drained and rinsed
– 4 cups vegetable broth
– 2 tablespoons freshly squeezed lemon juice
– Salt and pepper to taste
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion and cook until translucent, about 5 minutes.
2. Add the garlic and cook for an additional minute.
3. Add the kale and chickpeas; stir to combine. Cook until the kale has wilted, about 5 minutes.
4. Pour in the vegetable broth and lemon juice. Bring the mixture to a simmer.
5. Reduce heat to low and let soup simmer for 20-25 minutes or until the flavors have melded together. Season with salt and pepper to taste.
Cooking Time: 40-45 minutes
Coconut Curry Kale Soup
This creamy and comforting soup combines the nutritious benefits of kale with the rich flavors of coconut milk and curry spices, making it a perfect meal for a chilly evening.
Ingredients:
– 2 cups curly kale, stems removed and chopped
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 can (14 oz) coconut milk
– 2 teaspoons curry powder
– 1/2 teaspoon ground cumin
– 1/4 teaspoon turmeric
– Salt and pepper to taste
– 4 cups vegetable broth
Instructions:
1. In a large pot, sauté onion, garlic, and ginger in a little water until softened.
2. Add kale and cook until wilted.
3. Stir in curry powder, cumin, and turmeric. Cook for 1 minute.
4. Pour in coconut milk and vegetable broth. Bring to a simmer.
5. Reduce heat and let soup simmer for 15-20 minutes or until heated through.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped fresh cilantro if desired.
Cooking Time: 20-25 minutes
Smoky Kale and Lentil Soup
Smoky Kale and Lentil Soup: A Hearty and Flavorful Treat
This recipe combines the earthy sweetness of lentils with the bold, smoky flavor of kale, making for a comforting and nutritious soup perfect for any occasion.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 4 cups vegetable broth
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 cups kale leaves (curly or lacinato work well)
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Optional: 1/4 cup diced carrots, zucchini, or other vegetables for added flavor
Instructions:
1. In a large pot, heat the olive oil over medium-high heat.
2. Add the onion and garlic; cook until softened, about 5 minutes.
3. Add the lentils, vegetable broth, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until lentils are tender.
4. Stir in the kale leaves and continue cooking for an additional 10-15 minutes or until kale is tender.
5. Taste and adjust seasoning as needed.
Cooking Time: Approximately 45-60 minutes
Vegetable Kale Soup with Quinoa
This hearty soup is a perfect blend of flavors and textures, featuring tender kale, quinoa, and a medley of sautéed vegetables. Perfect for a comforting and healthy meal.
Ingredients:
– 2 cups mixed vegetables (such as carrots, celery, and bell peppers)
– 1 bunch curly kale, stems removed and chopped
– 1 cup cooked quinoa
– 4 cups vegetable broth
– 1 can diced tomatoes
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the mixed vegetables and cook until tender, about 5 minutes.
3. Add the chopped kale and cook until wilted, about 3-4 minutes.
4. Stir in the cooked quinoa, vegetable broth, and diced tomatoes.
5. Bring to a simmer and let cook for 15-20 minutes or until the flavors have melded together.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 25-30 minutes
Chicken and Kale Soup with Wild Rice
Warm up with a comforting bowl of chicken and kale soup infused with the nutty flavor of wild rice. This easy-to-make recipe is perfect for a cozy night in.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups chopped fresh kale leaves
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 cup cooked wild rice
– 4 cups chicken broth
– 1 tsp dried thyme
– Salt and pepper to taste
Instructions:
1. In a large pot, sauté the onion and garlic in a little oil until softened.
2. Add the chopped kale and cook until wilted, about 3-4 minutes.
3. Add the chicken, cooked wild rice, chicken broth, and thyme. Season with salt and pepper to taste.
4. Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes or until the chicken is cooked through.
5. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 30-40 minutes
Tomato Basil Kale Soup
This vibrant soup combines the natural sweetness of tomatoes with the earthiness of kale and the brightness of fresh basil, making it a perfect blend of flavors for any time of year.
Ingredients:
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 cups chopped fresh kale
– 2 cups diced fresh tomatoes (or 1 can of crushed tomatoes)
– 2 cups chicken or vegetable broth
– 1/2 cup heavy cream or half-and-half
– 1 tablespoon chopped fresh basil
– Salt and pepper to taste
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and cook until translucent, about 5 minutes.
2. Add garlic and cook for an additional minute.
3. Add kale and cook until wilted, about 3-4 minutes.
4. Add tomatoes, broth, and cream or half-and-half. Bring to a simmer.
5. Reduce heat and let soup simmer for 10-15 minutes or until flavors have melded together.
6. Stir in basil and season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Beef and Kale Soup with Barley
Warm up on a chilly day with this hearty and nutritious soup that combines tender beef, curly kale, and chewy barley.
Ingredients:
– 1 pound beef chuck or shank, cut into bite-sized pieces
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups beef broth
– 2 cups water
– 1 cup curly kale leaves, stems removed and discarded
– 1/2 cup pearled barley
– Salt and pepper, to taste
Instructions:
1. Heat oil in a large pot over medium-high heat. Add the beef and cook until browned, about 5 minutes. Remove from pot.
2. Add onion and garlic; cook until softened, about 3 minutes.
3. Add broth, water, browned beef, and barley. Bring to a boil, then reduce heat and simmer for 1 hour.
4. Stir in kale leaves. Continue to simmer until the greens have wilted and the soup has thickened slightly, about 10-15 minutes.
5. Season with salt and pepper to taste.
Cooking Time: 1 hour 15 minutes
Moroccan-Spiced Kale and Chickpea Soup
Cozy up with this flavorful soup that combines the goodness of kale, chickpeas, and aromatic spices. This hearty recipe is perfect for a chilly evening or a quick lunch.
Ingredients:
– 2 cups curly kale, stems removed and chopped
– 1 can (14.5 oz) chickpeas, drained and rinsed
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cinnamon
– Salt and pepper, to taste
– 4 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– Fresh parsley or cilantro, chopped (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the onion and cook until softened, about 3-4 minutes.
3. Add the garlic, cumin, smoked paprika, and cinnamon. Cook for 1 minute.
4. Stir in the chopped kale, chickpeas, vegetable broth, and diced tomatoes.
5. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the kale is tender.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped parsley or cilantro if desired.
Cooking Time: 25 minutes
Kale and Sweet Potato Soup with Ginger
This nourishing soup is a perfect blend of sweet potatoes, kale, and ginger, making it a comforting and healthy meal for any time of the year.
Ingredients:
– 2 large sweet potatoes, peeled and diced
– 2 cups curly kale, stems removed and chopped
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 inches fresh ginger, grated
– 4 cups chicken or vegetable broth
– Salt and pepper to taste
Instructions:
1. In a large pot, heat the oil over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic and ginger; cook for an additional minute.
3. Add the sweet potatoes, kale, and broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the sweet potatoes are tender.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 25-30 minutes
French Onion Soup with Kale
This recipe combines the rich flavors of French onion soup with the nutritional benefits of kale, creating a delicious and healthy twist on a classic. With caramelized onions, beef broth, and melted cheese, this soup is sure to become a new favorite.
Ingredients:
– 3 large onions, thinly sliced
– 2 tablespoons butter
– 1/4 cup all-purpose flour
– 2 cups beef broth
– 1/2 cup grated Gruyère cheese
– 2 cups kale leaves (curly or lacinato work well)
– Salt and pepper to taste
Instructions:
1. In a large pot, melt butter over medium heat. Add onions and cook until caramelized, stirring occasionally (about 20 minutes).
2. Sprinkle flour over the onions and cook for 1 minute.
3. Gradually add beef broth, whisking constantly. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. Preheat broiler. Ladle soup into oven-proof bowls and top with grated cheese and kale leaves.
5. Place under broiler until cheese is melted and bubbly (about 2-3 minutes). Serve immediately.
Cooking Time: 30-40 minutes
Kale and Mushroom Soup with Thyme
This hearty soup combines the earthy flavors of kale and mushrooms with the warmth of thyme, making it a perfect comfort food for chilly days. This recipe is quick, easy, and packed with nutrients.
Ingredients:
– 2 cups curly kale, stems removed and chopped
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 4 cloves garlic, minced
– 4 cups vegetable broth
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and cook until softened, about 3-4 minutes.
3. Add the mushrooms and garlic; cook until the mushrooms release their moisture and start to brown, about 5 minutes.
4. Add the kale, vegetable broth, and thyme. Season with salt and pepper to taste.
5. Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes or until the kale is tender.
Cooking Time: 25-30 minutes
Mexican-Inspired Kale and Black Bean Soup
Warm up with this hearty and flavorful soup that combines the nutritious power of kale and black beans with the vibrant spices of Mexico. This recipe is perfect for a cozy night in or as a healthy lunch option.
Ingredients:
– 1 bunch of curly kale, stems removed and chopped
– 1 can black beans, drained and rinsed
– 1 onion, diced
– 2 cloves of garlic, minced
– 1 red bell pepper, diced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– Salt and pepper to taste
– 4 cups vegetable broth
– 1 can diced tomatoes
– 1 tablespoon olive oil
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, garlic, and red bell pepper. Cook until tender, about 5 minutes.
3. Add the cumin, smoked paprika, and cayenne pepper. Cook for 1 minute.
4. Add the black beans, vegetable broth, and diced tomatoes. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the kale is tender.
5. Stir in the chopped kale and season with salt and pepper to taste.
Cooking Time: 30-35 minutes
Kale and Corn Chowder
This recipe combines the natural sweetness of corn with the earthy flavor of kale, creating a deliciously comforting soup perfect for any meal.
Ingredients:
– 2 tablespoons butter
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 2 cups chicken broth
– 1 cup frozen corn kernels
– 2 cups curly kale leaves, stems removed and chopped
– 1/2 teaspoon paprika
– Salt and pepper to taste
Instructions:
1. In a large pot, melt butter over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
2. Add chicken broth, corn kernels, and paprika. Bring to a boil, then reduce heat and simmer for 10 minutes.
3. Add chopped kale and cook until wilted, about 5 minutes.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with additional kale if desired.
Cooking Time: 20-25 minutes
Asian-Inspired Kale and Tofu Soup
This vibrant and nutritious soup is a perfect blend of Asian flavors and textures, featuring tender kale, crispy tofu, and savory broth. A comforting and healthy meal option for any time of the year.
Ingredients:
– 1 bunch curly kale, stems removed and chopped
– 1 block firm tofu, drained and cut into small cubes
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 3 cloves garlic, minced
– 2 teaspoons grated fresh ginger
– 4 cups vegetable broth
– 1 cup coconut milk or heavy cream (optional)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and cook until softened, about 3-4 minutes.
2. Add garlic, ginger, and tofu; cook for an additional 2-3 minutes.
3. Add kale, vegetable broth, and coconut milk or heavy cream (if using); bring to a boil.
4. Reduce heat and simmer for 15-20 minutes or until kale is tender.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 20-25 minutes
Kale and Cannellini Bean Soup with Rosemary
A hearty and nutritious soup that combines the earthy flavors of kale and cannellini beans with the piney aroma of rosemary. Perfect for a cozy evening meal or as a comforting lunch.
Ingredients:
– 2 cups kale, stems removed and chopped
– 1 can cannellini beans (15 ounces), drained and rinsed
– 4 cups vegetable broth
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 2 sprigs fresh rosemary, chopped
– Salt and pepper, to taste
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the garlic and cook for 1 minute.
2. Add the chopped kale and cook until wilted, about 3-4 minutes.
3. Add the cannellini beans, vegetable broth, and chopped rosemary. Bring to a boil, then reduce the heat and simmer for 20 minutes or until the flavors have melded together.
4. Season with salt and pepper to taste. Serve hot.
Cooking Time: 25-30 minutes
Roasted Garlic and Kale Soup
Roasted Garlic and Kale Soup Recipe
Warm up with this creamy and comforting soup, featuring roasted garlic and kale as the star ingredients. This recipe is perfect for a chilly evening or as a healthy lunch option.
Ingredients:
– 3-4 heads of kale, stems removed and discarded, leaves torn into bite-sized pieces
– 2 bulbs of garlic, separated into individual cloves
– 2 tablespoons olive oil
– 1 onion, chopped
– 4 cups vegetable broth
– 1/2 cup heavy cream or half-and-half (optional)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Place the garlic cloves on a piece of parchment paper, drizzle with olive oil, and sprinkle with salt.
3. Roast the garlic in the oven for 30-40 minutes, or until soft and mashed.
4. In a large pot, sauté the chopped onion in a little bit of oil until translucent.
5. Add the torn kale leaves to the pot and cook until wilted.
6. Remove the roasted garlic from the oven and add it to the pot along with the vegetable broth.
7. Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes or until the soup has thickened slightly.
8. Use an immersion blender to puree the soup, or allow it to cool and blend in a blender.
9. If desired, stir in heavy cream or half-and-half to add richness and creaminess.
10. Season with salt and pepper to taste.
Cooking Time: 45-50 minutes
Kale and Butternut Squash Soup with Sage
As the seasons change, warm up with this hearty and flavorful soup that combines the earthy sweetness of butternut squash with the peppery bite of kale and the subtle warmth of sage.
Ingredients:
– 1 medium butternut squash (about 2 lbs), peeled and cubed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups chicken or vegetable broth
– 1 bunch kale, stems removed and chopped
– 2 sprigs fresh sage, chopped
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the butternut squash cubes for 30 minutes, or until tender.
3. In a large pot, sauté the onion and garlic in olive oil over medium heat until softened.
4. Add the roasted squash, broth, kale, and sage to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the soup has thickened slightly.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with additional chopped sage if desired.
Cooking Time: Approximately 50-60 minutes
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