• 5f1e9f41ed3fca1132437aa58f309ff9

Vegan Creamy Potato Soup With Kale

Prep
Cook
Serves 4people
Ingredients
2
cloves garlic (minced)
1/2
onion (diced)
2
ribs celery (diced)
1
carrot (peeled and diced)
1/2
cup frozen corn kernels (or fresh)
4
cup diced potatoes (about 5-6 medium sized) (you can mix white and sweet)
3
cups vegetable broth
1/2
tsp dried dill
1/2
tsp celery salt
salt/pepper to taste
1
cup chopped kale (i usually use way more)
1/2
cup dairy free milk (coconut, cashew, almond, hemp, etc)
few dashes of sriracha or hot sauce
Directions
1.
Saute the onion and garlic with 1-2 tbsp water (or oil) in a soup pot over medium heat for about 3 minutes until starting to soften.
2.
Add the carrot and celery and saute 3-4 more minutes. Add another 1-2 tbsp of water if needed so the vegetables don't stick.
3.
Add the vegetable broth, potatoes, dill, celery salt, salt and pepper.
4.
Bring to a boil, reduce heat to low and simmer for 15 minutes until potatoes are tender.
5.
Using an immersion blender, puree about 1/4 to 1/3 of the soup to create a thick creamy base.
6.
Add the corn and kale, stir to combine and simmer 5 more minutes to heat through.
7.
Take off the heat and add "milk" if using
8.
Serve with a few dashes of sriracha or hot sauce if desired.

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