Kale Soup
Recipe Type:
Vegan
Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
| Recipe Yield | 17.65 oz |
| Number of Servings | 4 |
| Serving Size | 4.41 oz |
Ingredients
10.59 oz
kale
3.53 oz
onion
3.53 oz
carrot
7.06 oz
potato
33.80 fl oz
vegetable broth
2 cloves
garlic
2 tbsp
olive oil
1 tsp
Salt
1 tsp
Pepper
1 tsp
Paprika
Directions
Step 1
Wash and chop the kale leaves.
Step 2
Peel and chop the onion, carrot, and potato.
Step 3
Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic and cook until softened.
Step 4
Add the chopped carrot and potato to the pot and cook for another 5 minutes.
Step 5
Add the vegetable broth, chopped kale, salt, pepper, and paprika to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes.
Step 6
Using an immersion blender, blend the soup until smooth.
Step 7
Serve hot and enjoy!
Nutrition Facts
Fat:
7 g
(63
kcal)
Protein:
5 g
(20
kcal)
Carbohydrates:
20 g
(80
kcal)
| Calories | 6.615 kcal | 0.33% |
| Vitamin A | 6.615 IU | 0.74% |
| Monounsaturated Fat | 0.1764 g | 0% |
| Saturated Fat | 0.0441 g | 0.04% |
| Fat | 0.3087 g | 0.22% |
| Carbohydrates | 0.882 g | 0.18% |
| Sodium | 35.28 mg | 7.06% |
| Fibers | 0.2646 g | 0.7% |
| Sugars | 0.1764 g | 0% |
| Protein | 0.2205 g | 0.26% |
| Vitamin C | 4.41 mg | 4.9% |
| Calcium | 0.441 mg | 0.09% |
| Iron | 0.6615 mg | 0.13% |
| Potassium | 22.05 mg | 4.41% |
| Alcohol | 0 g | 0% |
| Cholesterol | 0 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0.441 mg | 33.92% |
| Vitamin B12 | 0 mcg | 0% |
| Vitamin E | 0.3528 mg | 2.35% |
| Zinc | 0.1764 mg | 0.04% |
| Selenium | 0.0882 mcg | 0.02% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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