Kale is one of our favorite healthy greens—it’s rich in antioxidants, iron, and vitamins A, C, and K (is there anything it can’t do?). In the winter, it’s harder to feel satisfied by a cold salad, which is why we’ve started turning to winter soups to get our nutrients in a cozier way. And truth be told, the yummy veggie isn’t overpowering at all, rendering it pretty much perfect to mix with any and all ingredients.
We’ve rounded up our favorite kale soup recipes we make on repeat this time of year. They range from a sweet potato curry, a cold-fighting soup for flu season, and a slow-cooker version with turkey meatballs. Get your soup on.
This type of creamy soup seriously calls for crusty bread for dipping. Kale, white potatoes, and onion simmer in a broth, then the mixture is blended in batches until it’s as smooth as you’d like. Return to the pot and add milk—and remember to cook the kale a bit at the beginning so it doesn’t turn out bright green. (We swear it will still be just as yummy even if it does).
A filling vegan soup can be hard to find, but Pickled Plum’s slow-cooker veggie option does the trick. It relies on kale, cannellini beans, acorn squash, and fresh tomatoes. If you want to add meat, crumbled Italian sausage makes the perfect add-on, but there’s plenty of flavor either way you cook it.
This 30-minute curry can be whipped up on a busy weeknight—rendering it a go-to in our book. The plant-based option still has a ton of protein due to the kale, sweet potatoes, green peas, and salted cashews. We like it best served over steamed broccoli for a double dose of greens.
It’s flu season, which means we’ll take any germ-fighting foods we can get our hands on. This soup contains a ton of foods that boost your immune system, including garlic, kale, and broccoli. The creamy blended consistency is due to coconut milk (dairy makes you more congested), and you can top it with your favorite sprouts, seeds, or nuts.
Chicken noodle soup with kale and fontina looks heavenly, but the taste is divine, especially with the help of fresh pumpkin. To further add to the goodness, slices of buttered fontina toast are like croutons only 10 times better. We like that it also calls for fresh lemon zest and juice for a slight pop of citrus.
This dish reminds us of a grown-up version of Progresso’s Chickarina soup (I loved it as a kid). Homemade bite-size turkey meatballs cook up in a broth with kale, carrots, and red pepper flakes. You can add any white beans you like, and diced tomatoes can totally change up the taste.
Roasted vegetables should be a food group in itself as they are so good, and Chelsea from Chelsea’s Messy Apron agrees. She actually roasts butternut squash, carrots, and red potatoes and then puts them into a broth with shredded chicken and spices. By the way, this soup totally solves the soggy vegetable conundrum.
Do you like a soup with all the fixings? This kale soup recipe is loaded up with Italian sausage, potatoes, kale, onions, celery, carrots, cannellini beans, zucchini, and powdered chili. The secret? Letting everything cook up in bacon grease and then topping the dish with the crumbles. Hey, we didn’t say it had to be healthy…
Which kale soup recipe do you want to whip up first? Tell us in the comments, and then read about Rachael Ray’s carbonara recipe.