Are you ready for an easy and ultra flavorful creamy kale soup? 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.
How to make Vegan Cream of Kale Soup
To make this soup you'll need:
- knife and cutting board
- soup pot
- and just six ingredients: onion, garlic, kale, coconut milk (the canned type), nutmeg and nutritional yeast (plus, water, salt & pepper)
You'll chop and sauté a few vegetables, simmer the soup for about 5 minutes, blend a portion of it (as much as you want), and then serve. It's as easy as that!
This soup is also great for meal prep because as with most soups, the leftovers taste even better.
But let's say you didn't meal prep, and you come home from work tired and hangry. When you spot that bunch of kale in the fridge, and think "Ooooh, I really should cook that before it goes bad....but how?" Here's your answer! You're less than 30 minutes away from a delicious dinner AND eating your greens.
Easy homemade croutons to go with your soup
If you have ten minutes to spare (like while the soup is cooling, before you put it in the blender), why not make yourself some homemade croutons? Just cut a few slices of sourdough bread into cubes, and toss it with a tablespoon of olive oil, some dried thyme, garlic powder, salt and pepper. Bake at 375 degrees for ten minutes or until toasted.
The only hard part about making croutons is not eating the whole pan before you even sit down to dinner.
If you try this Cream of Kale Soup I would love to hear from you! Tag a pic with @myquietkitchen on instagram, and don't forget to rate the recipe below and let us know how it goes.
More vegan soup recipes:
Vegan Cream of Mushroom Soup (GF; no coconut milk)
Creamy Vegetable Noodle Soup
1-Pot Curry Black Lentil Soup
Spicy Thai Soup With Soy Curls
45-Minute Lentil Chili
Vegan Cream of Kale Soup
- 1 tablespoon olive oil, optional
- 1 medium onion, chopped
- 5 large cloves of garlic, minced
- 2 (14 fl oz) cans light 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
- 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 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.
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used. We calculate this information using the online calculator cronometer.com.
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!
So glad you love it, Kathleen!
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.
Fantastic! The addition of nutmeg is a creative and unusual flavor for this dish. I really enjoyed it for something a little different.
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!
Your additions sound fantastic! Thanks for sharing, and glad you enjoyed it!!
Can cashew milk replace the coconut milk in the creamy kale soup recipe?
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!