This Vegan Cream of Kale Soup just might become your new favorite way to eat kale! Perfect for lunch or dinner, this flavor-packed soup is delightfully rich, creamy and savory. Easy to make in under 30 minutes with a handful of simple ingredients!
Just when you thought you didn't need another way to eat kale, I'm here to tell you...you've got to try this Cream of Kale Soup!
If you're a fan of minimal ingredients, minimal prep, and maximum flavor, you'll love it!
Can't get enough of kale? Check out my Cheesy Oil-Free Kale Chips, Lemon Ricotta Pasta with Kale and Couscous Kale Salad next!
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Why You'll Love This Creamy Kale Soup Recipe
- This creamy vegan kale soup is loaded with flavor and nutrition. It's also completely plant-based and gluten-free, making it a great option for all types of eaters.
- It's an easy soup recipe that comes together in less than 30 minutes with minimal, simple ingredients. Perfect for a busy weeknight dinner!
- This soup keeps well in the fridge for 5 days, making it great for meal prep.
- It's a good way to use up that bunch of kale you have sitting in the fridge before it goes bad!
Ingredients
The full recipe and ingredient amounts can be found in the printable recipe card below.
- Olive Oil - Sautéing the onion and garlic in olive oil creates a flavorful base. If you avoid extracted oils, feel free to omit it, and use a splash of water to sauté.
- Onion and Garlic - These aromatics add depth of flavor to this creamy soup.
- Kale - You can use any type of fresh kale you like. I haven't tried the recipe yet using frozen kale.
- Coconut Milk - Adds creaminess to the soup. I prefer lite canned coconut milk here, versus full-fat.
- Water - Serves as the base of the soup instead of veggie broth. Using water allows the other flavors in the soup to shine.
- Nutritional Yeast - Adds a touch of cheesy, umami flavor.
- Nutmeg - Just a hint of this warming spice is a perfect complement to the kale and creamy coconut milk.
- Salt and Pepper - These season the soup and enhance the other flavors.
How to Make Vegan Cream of Kale Soup
Heat a large soup pot over medium heat and add the oil and onion. Cook the onion until it's translucent and beginning to brown. Add the garlic and cook for another minute.
Add the kale and stir. Once wilted down and dark green, add 1 can of coconut milk, water, salt, nutritional yeast, and nutmeg. Bring to a simmer, then cover and reduce heat. Simmer for several minutes to soften the kale. Uncover, remove from heat, and let cool slightly.
Finally, using an immersion blender or regular blender, puree the soup to your desired level of creaminess. Add the other can of coconut milk to the pot and season with black pepper.
Top Tip
Always use caution when blending hot liquids. If using a regular blender, work in batches. Add the remaining can of coconut milk directly to the blender to reduce the temperature and help with blending. Then return the pureed soup to the pot.
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Variations and Substitutions
- Kale: Feel free to swap the kale for another type of leafy green such as spinach or collard greens.
- Coconut Milk: If you cannot consume coconut, you can try using another non-dairy milk on the thicker side such as cashew milk or soy milk, but note that this will affect both the flavor and creaminess of the soup.
- Oil-Free: To make this recipe oil-free, omit the olive oil and sauté onion and garlic in vegetable broth or water instead.
- Protein: To boost the protein, feel free to add vegan sausage, baked tofu, or cannellini beans to the soup.
How to Store
Leftovers can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to one month.
Serving Suggestions
This is a great soup for either lunch or dinner! Serve it with a side of your favorite crusty bread, vegan garlic bread, or these Cheese-Stuffed Vegan Breadsticks.
It pairs nicely with a simple side salad like this Italian Green Bean Salad or Cucumber Avocado Salad.
Homemade croutons are also a great idea, and they're so easy to make!
Simply cut a few slices of sourdough bread into cubes and toss with a tablespoon of olive oil, some dried thyme, garlic powder, salt, and pepper. Then bake at 375° F for 10 minutes or until toasted.
Of course, you can always go the store-bought route, too!
You can also top your bowl of soup with some fresh herbs, vegan parmesan cheese or crushed red pepper flakes for a little kick.
FAQS
This dairy-free version uses coconut milk instead of heavy cream as well as water instead of chicken broth, making it 100% vegan.
You don't need a high-speed blender, but you will either need a regular blender or an immersion blender to break down the kale and give the soup its creamy texture.
I hope you enjoy this vegan cream of kale soup recipe! If you give it a try be sure to leave a comment below. And if you're on instagram, tag a photo of your creamy kale soup with @myquietkitchen. I love seeing what you're making!
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Recipe
Vegan Cream of Kale Soup
Ingredients
- 1 tablespoon olive oil, optional
- 1 medium onion, chopped
- 5 large cloves of garlic, minced
- 2 (14 fl oz) cans lite coconut milk - (good quality; opt for name brands vs generic)
- 2 cups water
- 1 ½ to 2 teaspoons fine sea salt
- 1 to 2 tablespoons nutritional yeast
- scant ⅛ teaspoon freshly grated nutmeg
- 8 ounces raw kale, chopped
- black pepper
Instructions
- Preheat a soup pot over medium heat. Add the oil and onion. Cook until translucent and beginning to brown, about 5 minutes. Add the garlic and cook for one minute.
- Add the kale, and stir and cook until wilted down, about 1 minute. Add 1 can of coconut milk, 2 cups of water, salt, nutritional yeast, nutmeg and kale. Bring to a simmer. Reduce heat, cover, and simmer 4 to 5 minutes. Uncover and remove from heat. Allow to cool for 5 to 10 minutes.
- If you have an immersion blender, use it to puree the soup to the the desired level of creaminess, then add the other can of coconut milk to the pot. Alternatively, pour the other can of coconut milk and about ⅔ of the soup into a blender. **Caution: hot liquids can expand inside a covered blender. Be careful and don't fill the blender more than half full. Start slowly, and vent the top. Work in batches if necessary.** Blend until creamy.
- Pour the blended soup back into the soup pot with the unblended portion. Season with black pepper and stir to combine. Serve with vegan cheese and fresh croutons, if desired.
Notes
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used.
Shaundi says
Hi Lori~
I have a garden full of beautiful kale and came across this recipe this week after following a link in an email from you for another of your soups.
I only have full fat coconut milk. Would that work for this recipe? Would love to know your thoughts.
Thank you!
Lori Rasmussen says
Hi Shaundi,
Yes, it definitely will, but since it's richer and has a stronger coconut flavor, I would cut it with vegetable broth or additional water. Half and half should work!
Shaundi says
Sweet!! Thank you so much!
And thank you for your fast response!
Now it’s out to the garden!
Shaundi says
Soup was a success!! Yum, yum!! SO easy!
Stephen says
I have some collard greens in my fridge. Any thoughts of using that instead of kale?
Lori Rasmussen says
Collards take a little longer to cook but will be delicious.
Fallon says
Thanks for the 5 star recipe!
Martha Rowen says
Delicious soup and so easy to make! My non-vegan husband, who claims to hate kale, loved it.
I used one can of whole fat coconut milk (which is what I had) and made two cups of cashew milk because I didn't have another can of coconut milk. I also used one cup of vegetable stock and one cup of water.
I'll be making this again...and again.
Anthony says
Great coconut kale soup — I added a touch of ginger and turmeric fresh grated. Also, some Bragg spice ( like Spike ) and a tiny sprinkle of cayenne pepper.
Zesty yum 😋
Kathleen Casey says
This is a keeper as a greens soup template. I made this once with beet greens, and today I used it with bok choy. I also only use it with one can of lite coconut milk and I think it’s quite good that way if that’s all you have (it can be thickened with veggie broth or water). I’m looking forward to using it with kale. It’s such an easy, tasty way to get down your greens. Thank you!
Lori says
So glad you love it, Kathleen!
Kathryn Northcut says
I had to adapt the recipe because I didn't have all the ingredients, but I had kale and onions and needed to use them for soup. Turned out to taste amazing, and eliminated my fear of pureed kale soups forever! Can't wait to try the recipe with the actual ingredients - I love this.
Carly says
Fantastic! The addition of nutmeg is a creative and unusual flavor for this dish. I really enjoyed it for something a little different.
Darlene Davis says
Howdy! I DID try this after having an AMAZING Kale Soup. Sounds gross but HOLY CATS this is yummy. Not to mention super fast and so dang easy to make. I cooked the onions with leeks and a handful of baby carrots. I went a little heavier on the nooch and added a slug of miso paste. Topped it off with a drizzle of coconut milk, pepper and micro greens. 10 out of 10!
Lori says
Your additions sound fantastic! Thanks for sharing, and glad you enjoyed it!!
Dani says
Can cashew milk replace the coconut milk in the creamy kale soup recipe?
Lori says
Hi Dani,
I haven’t tried it, but yes, I think that would work well! It will be less rich tasting, which isn’t necessarily a bad thing. 😀 If you try it let me know how it goes!