Bowl of potato-kale soup
Soups and Stews

A Warm Bowl of Delight

Kale and other greens are so good for your arteries and bones, and here is a lovely way to include them in a meal. Even children will enjoy kale in this soup, so it works well for the pickiest of eaters. A mini chopper helps cut down the time spent chopping the veggies—with the exception of the kale, which needs to be minced.

Prep Instructions

  • Yield: 6 (2 cup) servings
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes

Recipe Ingredients

  • 2 cups hot water
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 6 cups red or Yukon Gold potatoes, peeled and diced
  • 1/2-3/4 teaspoons salt, or to taste
  • 2 tablespoons Chicken-Style Seasoning
  • 3/4 teaspoon dried dill weed
  • 4 medium-sized kale leaves, minced—cut out core and any large veins
  • 2 cups unsweetened almond milk, divided
  • 1/2 cup raw cashews
  • 1 1/2 tablespoons lemon juice


  1. Combine first 8 ingredients in a pot and bring to a boil.
  2. Cover and reduce heat to simmer. Cook until potatoes are tender but not falling apart.
  3. Blend 1 cup almond milk and cashews until nuts are smooth and creamy. When you rub the sauce between your fingers after blending, you should feel no grittiness.
  4. Add last cup milk and lemon juice to blender and blend briefly to mix. Pour over cooked vegetables and simmer lightly until soup is thickened. Serve with a green salad and crusty whole grain bread.

Nutritional Data

Calories: 205.91
Fat: 5.25 g
Saturated Fat: 0.69 g
Cholesterol: 0 mg
Sodium: 405.96 mg
Carbohydrates: 36.82 g
Fiber: 4.76 g
Sugars: 3.24 g
Protein: 6.47 g
© AdventHealth