kale potato soup

Kale & Potato Soup

the pure life


Today is St. Patrick’s Day! What a better way to celebrate than with green soup – am I right?! This soup is actually amazing though, it’s my own little “pot of gold”. Packed with dark leafy greens, grounding potatoes and warming spices, it’s been a lifesaver this past Winter. I think it’s the best addition to my diet because it helps me transition out of winter and into spring. The soup is inspired by a traditional German recipe, Kale & Potato Soup! I love this version, especially with a nicely toasted slice of rye bread with coconut oil. Enjoy friends, I know you’ll love it!

  • 1 inch of ginger
  • 2 cloves of garlic
  • 1/2 of a small onion
  • A glug of olive oil (you can use coconut oil too)
  • 2 tsp cumin
  • 1 tsp turmeric
  • Generous amounts of black pepper and sea salt
  • 2 medium sized yukon gold potatoes
  • 1 bunch of green kale
  • 1 small box of organic baby spinach
  • 1 can of chickpeas, rinsed and drained
  • 1L water
  1. Wash the kale, potatoes and spinach. Chop up the kale or rip it into small pieces. Chop the potato into tiny cubes (this will save cooking time).
  2. In a warm medium-sized pot on the stove, add the ginger, garlic, onion and olive oil and sauté for a few minutes until lightly golden.
  3. Next add the spices and the potatoes and fry them for a few minutes, constantly stirring, until it smells really yummy! Add the kale, spinach and chickpeas and sauté these with the potatoes for a bit longer.
  4. Add the water and let the soup simmer for about 15 minutes, until everything is soft. Then remove from the heat and turn off the stove. Let this cool for 5 minutes and then blend with an immersion blender until creamy. Serve warm with rye bread and extra Himalayan salt for goodness!

Kale & Potato Soup