Two bowls of kale soup served with seeds and a drizzle of cream, on a table with vintage spoons and salt and pepper shakers.
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5 from 17 votes

Quick and Easy Creamy Kale Soup

Ready in just 20 minutes, this thick and creamy kale soup is hearty and tasty. It's naturally vegetarian and gluten free, and easily vegan. 
Prep Time3 mins
Cook Time15 mins
Total Time18 mins
Course: Soup
Cuisine: American, British, International
Servings: 4
Calories: 150kcal
Author: Kate Hackworthy | Veggie Desserts


  • 1 tbsp oil
  • 2 cloves garlic finely chopped
  • 1 onion diced
  • 2 medium potatoes peeled and cubed
  • 3 1/4 cups (750ml) vegetable stock/broth
  • 1 cup (250ml) milk or dairy free milk
  • 2 large handfuls kale chopped
  • black pepper


  • Heat the oil in a large saucepan and add the garlic, onion and potato. Cook for 5 minutes, stirring often, until soft. 
  • Pour in the stock and simmer for 10 minutes.
  • Add the milk and kale and cook for 3 minutes or until the kale wilts slightly.
  • Season with pepper. Use a handheld stick blender to puree the soup or transfer to a blender and whiz.
  • Optional serving suggestion: serve with a drizzle of cream (or non-dairy cream) and a sprinkling of seeds.



The nutritional information provided is approximate and is created with online calculators. Info will vary based on cooking methods and brands of ingredients used.


Calories: 150kcal | Carbohydrates: 21g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 789mg | Potassium: 562mg | Fiber: 3g | Sugar: 5g | Vitamin A: 550IU | Vitamin C: 15.3mg | Calcium: 112mg | Iron: 3.5mg