a filling vegetable soup with potatoes and kale. Wonderful pre-harvest warm-up.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 2 tablespoons butter
- 2 onions, chopped
- 2 carrots, diced
- 1 stalk celery, diced
- 2 cloves garlic, minced
- 1 cup cauliflower florets
- 1 cup diced zucchini
- 6 large potatoes, cubed
- 3 cups vegetable broth
- 1 cup chopped kale, or to taste
- ¼ cup evaporated milk
- 1 bay leaf
- ½ cup corn kernels
- 1 teaspoon smoked paprika
- 1 teaspoon chopped fresh dill
- salt and ground black pepper to taste
- ½ cup shredded Cheddar cheese, or to taste (Optional)
- ½ cup chopped fresh parsley, or to taste (Optional)
Instructions
- Melt butter in a stock pot over medium-low heat. Cook and stir onions, carrots, celery, and garlic in hot butter until the onions are translucent, 5 to 10 minutes. Add cauliflower and zucchini to onion mixture; cook until just warmed, 1 to 2 minutes.
- Stir potatoes and broth into vegetable mixture; bring to a boil. Reduce heat and simmer until potatoes are just tender, 15 to 20 minutes. Add kale to soup; cook until kale is slightly wilted, 2 to 3 minutes.
- Pour milk into a blender and ladle about 2/3 the soup into blender, working in batches if needed. Cover and hold lid down; pulse a few times before leaving on to blend until smooth, 1 to 2 minutes.
- Pour pureed soup back into stock pot; stir in corn, paprika, dill, salt, and pepper. Cook soup until corn is warmed, 2 to 3 minutes. Serve soup garnished with Cheddar cheese and parsley.
Nutrition Facts
| Calories | 227 kcal |
| Carbohydrate | 42 g |
| Cholesterol | 12 mg |
| Dietary Fiber | 6 g |
| Protein | 7 g |
| Saturated Fat | 3 g |
| Sodium | 195 mg |
| Sugars | 6 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
Wonderful soup! I didn’t have smoked paprika so I used 1/2 teaspoon chili powder and 1/4 teaspoon cumin. Served with cooked cubed turkey kielbasa for protein.
Love this recipe!
This soup is a great way to incorporate a variety of veggies. I didn’t have zucchini so I used a small crook neck yellow squash which completely fell apart and blended into the soup so nobody even knew it was in there. 3 cups of broth was not enough, I used a quart and then still added a bit more water. Rather than open a can of evaporated milk for just 1/4 cup I used cream. Thinking about it, I could have probably added a whole can of evaporated milk and had a really creamy soup.
Great recipe for vegetable lovers but can be adjusted to your taste buds. Husband kept saying how delicious it was! . I added 12 ounces of Kale, only 2 Russet potatoes, broccoli florets with cauliflower florets, all other veggies per recipe except Zucchini. Added seasonings per recipe but included Turmeric, 3 cloves garlic). Used chicken stock and added Greek Yogurt for milk (I don’t keep the other around) when veggies softened. Used a potato masher to blend all together as husband is master of the Blender – not me! Will make again!