Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 carrots, diced
- 2 stalks celery, sliced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 2 cups chopped kale
- 1 cup coconut milk or cashew cream
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery; cook until vegetables are tender, about 5 minutes.
- Stir in garlic and cook for another minute.
- Pour in vegetable broth and bring to a simmer.
- Add kale and cook until wilted, about 3 minutes.
- Stir in coconut milk or cashew cream, season with salt and pepper, and heat through.
- Serve hot, garnished with fresh herbs if desired.
Notes
- You can add other seasonal vegetables like zucchini or potatoes.
- For a chunkier soup, mash some of the vegetables for added texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Vegan, Plant-Based
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 180 Kcal
- Sugar: 6g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg