This hearty vegan potato soup is rich, creamy, packed with kale and the flavors of Dijon and garlic, and topped with smoky roasted almonds.
Course:
Soup
Cuisine:
American
Servings: 6
Author: Alissa
-
2
tbsp.
olive oil
-
1
onion
diced
-
4
garlic cloves
minced
-
4
cups
vegetable broth
-
1 ½
lbs.
red potatoes
cut into 1 inch cubes (4 cups)
-
2
cups
unflavored soy or almond milk
-
2
tbsp.
white wine vinegar
-
1
tbsp.
Dijon mustard
-
6
cups
kale leaves
stemmed and torn into bite-sized pieces
-
½
tsp.
salt
or to taste
-
½
tsp.
pepper
-
2
scallions
chopped
-
smoky roasted almonds
finely chopped
-
Coat large saucepan or Dutch oven with oil and place over medium heat. Add onion and sauté until softened, 5 minutes. Add garlic and sauté another minute.
-
Add broth and potatoes. Raise heat to high and bring to a simmer. Allow to simmer, uncovered, until potatoes are soft, about 20 minutes.
-
Add milk, vinegar, mustard and kale leaves. Stir well and bring back to a simmer. Allow to simmer just until kale leaves are tender and bright green, about 3 minutes. Season with salt and pepper.
-
Ladle into bowls. Top with scallions and smoky roasted almonds.