Kale Soup is a comforting, nutrient-packed dish that combines the rich flavors of sautéed leeks, garlic, and Parmesan with the health benefits of kale. This creamy soup, infused with white wine and lemon zest, is perfect for cozy meals and can easily be customized with additions like beans, sausage, or sweet potatoes to suit your taste.
Table of Contents
- Ingredients in this Kale Soup Recipe
- How to Make Kale Soup
- Tips for Perfect Kale Soup
- Variations and Serving Suggestions
- Storing and Freezing
- Frequently Asked Questions
- Other Soup Recipes You’ll Love
- Conclusion
- Connect with Me
There’s something inherently comforting about a bowl of soup simmering on the stove, especially as the seasons change and cooler weather sets in. I remember creating this kale soup recipe on a brisk autumn day when I wanted something both nourishing and flavorful to warm up the family.
With over 10 years of experience as a recipe developer, I’ve found that simplicity and high-quality ingredients are key to creating dishes that people will love and make time and again. This kale soup is no exception—it’s easy to prepare, full of vibrant flavors, and can be adapted to suit your personal preferences.
Whether you’re a seasoned cook or just starting out, this recipe will help you fall in love with the art of cooking.
Ingredients in this Kale Soup Recipe
- 1 tbsp olive oil
- 1 tbsp butter
- 1 leek, chopped
- 3 garlic cloves, minced
- 2 tsp dried thyme
- Salt and black pepper to taste
- 1/2 cup white wine
- 6 cups vegetable broth
- Parmesan rind (for that extra depth of flavor)
- 4 kale leaves, destemmed and finely chopped
- 1/2 cup grated Parmesan cheese
- Zest of 1/2 a lemon
How to Make Kale Soup
Step 1: Sauté Aromatics
- Heat the Pot: Place a large pot over medium heat. Add 1 tablespoon of olive oil and 1 tablespoon of butter, allowing the butter to melt.
- Sauté Leeks and Garlic: Add the chopped leek and minced garlic to the pot. Sauté until the leeks are soft and translucent, about 3 minutes.
- Add Spices: Stir in 2 teaspoons of dried thyme, a pinch of salt, and a generous amount of black pepper. These spices will infuse the soup with a warm, savory flavor.
Step 2: Build the Flavor Base
- Add White Wine: Pour in ½ cup of white wine, letting it simmer for 2 minutes to reduce slightly. This step deepens the flavor and balances the richness of the Parmesan.
- Add Broth, Kale and Parmesan Rind: Pour in 6 cups of vegetable broth, the kale and add the Parmesan rind. Simmer the mixture for about 30 minutes, allowing the flavors to meld together.
Step 3: Blend and Finish
- Blend the Soup: Use an immersion blender to blend the soup until smooth and creamy. This step creates a luscious texture that’s both satisfying and elegant.
- Add Parmesan: Stir in ½ cup of grated Parmesan cheese until it melts into the soup, adding a rich, cheesy flavor.
- Brighten with Lemon Zest: Add the zest of ½ a lemon to brighten the flavors and add a fresh, citrusy note.
Tips for Perfect Kale Soup
- Use Fresh Kale: Fresh, tender kale leaves work best for this soup. Destem the leaves and chop them finely for even cooking.
- Don’t Skip the Parmesan Rind: Adding a Parmesan rind to the broth infuses the soup with a deep, savory flavor that elevates the dish.
- Customize Your Soup: Feel free to add ingredients like white beans, sausage, or sweet potatoes to make the soup heartier and more filling.
Suggested For You: The Health Benefits of Kale Juice
Variations and Serving Suggestions
- Portuguese Kale Soup: For a Portuguese twist, add sliced chorizo and potatoes to the soup, creating a more robust and hearty meal.
- Tuscan Kale Soup: Swap the regular kale for Tuscan kale and add cannellini beans for a classic Tuscan version.
- Top with Red Pepper Flakes: For a bit of heat, sprinkle red pepper flakes on top of the soup just before serving.
- Creamy Coconut Kale Soup: Replace half of the vegetable stock with coconut milk for a creamy and slightly sweet flavor profile. It’s an excellent option for those who prefer dairy-free alternatives.
Storing and Freezing
- Storing: Store leftover soup in an airtight container in the refrigerator for up to 4 days.
- Freezing: This soup freezes well. Allow it to cool completely before transferring it to freezer-safe containers. Freeze for up to 3 months and thaw in the refrigerator before reheating.
Frequently Asked Questions
Can I use other greens instead of kale?
Yes, you can substitute kale with other greens like spinach, Swiss chard, or collard greens. Just adjust the cooking time accordingly as these greens may cook faster.
How can I make this soup vegan?
To make this soup vegan, simply omit the butter and Parmesan cheese. You can use nutritional yeast for a cheesy flavor without dairy.
What can I serve with kale soup?
This soup pairs well with crusty bread, a side salad, or a sandwich for a complete meal.
Other Soup Recipes You’ll Love
- Carrot and Celery Soup
- Black Bean Tortilla Soup
- White Bean Soup
- Potato and Leek Soup
- Butternut Squash Soup with Coconut Milk
- Roasted Tomato Soup
- Simple Pumpkin Soup
- Potato Soup
Conclusion
This kale soup is not only delicious and comforting but also packed with nutrients, making it an ideal dish for any time of the year. With its rich, savory flavors and creamy texture, it’s sure to become a favorite in your recipe rotation. As a seasoned recipe developer, I’m excited to share this recipe with you and hope it brings warmth and comfort to your table.
If you try this recipe, I’d love to hear your feedback in the comments below. Happy cooking!
Connect with Me
For more delicious and easy recipes, follow me on Instagram and join me over on Facebook where I share recipes daily!
Kale Soup
Kale Soup is a comforting, nutrient-packed dish that combines the rich flavors of sautéed leeks, garlic, and Parmesan with the health benefits of kale. This creamy soup, infused with white wine and lemon zest, is perfect for cozy meals and can easily be customized with additions like beans, sausage, or sweet potatoes to suit your taste.
Ingredients
- 1 tbsp olive oil
- 1 tbsp butter
- 1 leek, chopped
- 3 garlic cloves, minced
- 2 tsp dried thyme
- Salt and black pepper to taste
- ½ cup white wine
- 6 cups vegetable broth
- Parmesan rind (optional, for extra depth of flavor)
- 4 kale leaves, destemmed and finely chopped
- ½ cup grated Parmesan cheese
- Zest of ½ lemon
Instructions
- Heat the Pot: In a large pot or Dutch oven, heat olive oil and butter over medium heat until the butter has melted.
- Sauté Aromatics: Add the chopped leek and minced garlic. Sauté until the leek is soft and translucent, about 3 minutes. Stir in the dried thyme, salt, and black pepper.
- Add White Wine: Pour in the white wine and let it simmer for 2 minutes, allowing it to reduce slightly and enhance the soup's flavor.
- Add Broth, Kale and Parmesan Rind: Pour in the vegetable broth, kale and add the Parmesan rind. Simmer the soup for about 30 minutes, stirring occasionally.
- Blend the Soup: Using an immersion blender, blend the soup until smooth and creamy. If you don’t have an immersion blender, transfer the soup in batches to a regular blender.
- Stir in Parmesan and Lemon Zest: Add the grated Parmesan cheese, stirring until it melts into the soup. Finish by adding the zest of ½ a lemon for a fresh, citrusy kick.
- Simmer for an additional 10 minutes.
Notes
Serving Suggestions
- Serve hot with a slice of crusty bread or a side salad for a complete meal.
Storing and Freezing
- Store: Keep leftover soup in an airtight container in the refrigerator for up to 4 days.
- Freeze: Allow the soup to cool completely before transferring it to freezer-safe containers. Freeze for up to 3 months.
Christopher is a food and lifestyle expert, recipe developer and the content creator behind May Eighty Five. With over 6 years of creating recipes for your favourite food brands, he also shares tips, tricks and how to’s that he has learnt over the years. Every week, he shares quick, simple and mostly healthy recipes along with some home and entertaining tips. You will find flavorful cocktails, delicious appetizers, tasty mains and some indulgent desserts.
