Curried Potato and Kale Soup

Curried potato and kale soup is a delicious and nutritious budget soup. With a beautiful creamy texture and a hint of curry, this filling soup will not leave you still feeling hungry.

I've always been a fan of thick pureed soups and this curried potato and kale soup is no exception.

I mean don't get me wrong, I love chunky vegetable soups like my Scottish Vegetable Soup and tomato based soups like my Mediterranean Vegetable Soup

But wouldn't you agree that scooping the remains of a thick, creamy pureed soup out of the bowl with a hunk of homemade bread is really satisfying?

The combination of the potatoes and kale go perfectly together here so it's not only an extremely satisfying soup but it's a mighty tasty and healthy one too.

With a huge amount of Vitamin C consumed from just one bowl you can be sure you're helping your body to protect itself from any colds coming your way and especially more so at this time of year.

Basically this simple soup came about because I had a bag of white potatoes to use up and the bag of kale was left over from making the recently published Scottish Vegetable Stew.

If there's one thing that does not happen in our house that's waste.

Food thrown away is not just food wasted but it my eyes its money wasted too and for a frugal Scottish person like myself that makes me pretty annoyed!

I'm always looking for creative ways to use up any leftover vegetables which means my other half and I make the most of our grocery budget making sure we save our money for the things that we both enjoy most in life - like our holidays.

If I'm not using up left over vegetables to create fantastic soup recipes like this, I'm using those vegetables in other ways such as in stir fries, casseroles or roasted veggies.

So, with Christmas around the corner let's all see if we can help reduce the massive amount of food waste in this world by being creative and letting nothing go to waste!

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Other Delicious Recipes Using Potato or Kale For You To Try

• Roasted Garlic Onion and Potato Soup - made from just 6 ingredients, it’s vegan and is a perfect way to use up surplus potatoes.
• Sweet Potato and Kale Hotpot - a quick, hearty all in one healthy meal. This low cost vegan stew is packed full of vitamins that help keep colds and flu away!
• Chorizo Scallop and Kale Stir Fry - a really easy quick healthy meal for two. The chorizo releases its delicious flavours in this stir fry giving a lovely smokey flavour throughout!
• Healthy creamy kale soup is quick and easy to make. This delicious budget soup is made with just a handful of ingredients and makes 6 portions.

Curried Potato and Kale Soup Recipe

If you like your soups chunky and want to leave some chunks of potato in this potato kale soup then only puree ¾ of the soup.

I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂

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5 from 1 vote

Curried Potato and Kale Soup Recipe

Curried potato and kale soup is a delicious and nutritious budget soup. With a beautiful creamy texture and a hint of curry, this filling soup will not leave you still feeling hungry.

Prep Time10 minutes mins

Cook Time30 minutes mins

Total Time40 minutes mins

Course: Lunch

Cuisine: International

Servings: 6

Calories: 205kcal

Author: Neil

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Equipment

• Saucepans
• Kitchen scale
• Chopping board
• Kitchen knives
• Measuring spoons
• Wooden spoon
• Measuring jug
• Blender

Ingredients

• 2 tablespoon olive oil
• 1 large onion roughly chopped
• 500 g white potatoes peeled and roughly chopped
• 1 tablespoon medium curry powder
• 1 L vegetable or chicken stock
• 200 g chopped kale stalks removed
• 250 ml skimmed milk
• Salt and pepper to taste

Metric - US Customary

Instructions

• Gently heat the oil in a large pot over medium high heat. Add the onion and potatoes and sauté for 2 - 3 minutes, add the curry powder and continue sautéing until softened, about 8 minutes in total.
• Add the stock, bring to the boil, simmer for 15 minutes then add the chopped kale and simmer for a further 5 minutes until the kale and potatoes are soft.
• Puree the soup until smooth in a blender or puree in the same pot with a stick blender.
• Transfer the pureed soup back the pan and gradually stir in the milk.
• Season with salt and pepper to taste.

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Notes

I add a tablespoon of no fat Greek yogurt and a sprinkling of dried thyme prior to serving. You could just add some chopped coriander or serve as is too.

Nutrition

Calories: 205kcal | Carbohydrates: 27.5g | Protein: 9.1g | Fat: 7.3g | Saturated Fat: 1.3g | Monounsaturated Fat: 4.5g | Cholesterol: 5.9mg | Sodium: 292.3mg | Fiber: 4.5g | Sugar: 7.6g | Vitamin A: 1250IU | Vitamin C: 69.3mg | Calcium: 170mg | Iron: 1.8mg