Kale Soup, Creamy and Quick



  • 4 cup kale, chopped and stems removed
  • 1 cup thinly sliced potato
  • 2 tbsp chopped onion
  • 4 cup almond milk (or cow's milk)
  • 1 Pinch of ground nutmeg
  • 1/8 tsp salt
  • 1 Freshly ground black pepper to taste


1. In a medium pot, place the kale, potato, onion, milk, and nutmeg and bring to a boil. Immediately reduce heat to a simmer and cook for 10 minutes, stirring often.

2. Place the kale mixture in a high-speed blender. Process until very smooth, about 1 minute.

3. Season with salt and pepper and serve hot.

Yield: 4 servings

Nutrients per serving: Calories: 109; Total Fat: 3 g; Saturated fat: 0 g; Total carbohydrate: 18 g; Dietary fiber: 3 g; Total sugars: 7 g (added 0 g) Protein: 7 g; Sodium: 255 mg; Potassium: 408 mg; Calcium: 544 mg; Vitamin D: 2.6 mcg; Iron: 1.3 mg

(Tbsp = tablespoon; tsp = teaspoon; g = grams; mg = milligrams; mcg = micrograms)

Recipe courtesy of The Pescetarian Plan by Janis Jibrin, recipes by Sidra Forman (Ballantine Books, 2014)


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