Best Autumn Harvest Creamy Vegetarian Kale Soup Recipes
VEGETARIAN KALE SOUP
This wonderful soup will warm your insides, delight your taste buds, and fill your stomach on a cold winter's night. It is full of dark green kale, potatoes, and cannellini beans.
Provided by Donna B
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Kale Soup Recipes
Time 55m
Yield 8
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large soup pot; cook the onion and garlic until soft. Stir in the kale and cook until wilted, about 2 minutes. Stir in the water, vegetable bouillon, tomatoes, potatoes, beans, Italian seasoning, and parsley. Simmer soup on medium heat for 25 minutes, or until potatoes are cooked through. Season with salt and pepper to taste.
Nutrition Facts : Calories 277.3 calories, Carbohydrate 50.9 g, Fat 4.5 g, Fiber 10.3 g, Protein 9.6 g, SaturatedFat 0.6 g, Sodium 372.2 mg, Sugar 4.8 g
AUTUMN HARVEST CREAMY VEGETARIAN KALE SOUP
A delightful autumn soup that is creamy, cheesy, and full of flavor thanks to kale and butter.
Provided by Jonathan Wolfe
Categories Kale Soup
Time 1h25m
Yield 8
Number Of Ingredients 14
Steps:
- Heat oil in a skillet over medium-high heat; saute onion until translucent, about 5 minutes. Set aside.
- Melt butter in a soup pot over medium heat and add flour. Cook until roux is bubbly and beginning to turn brown, 3 to 4 minutes. Pour milk in gradually while whisking constantly. Add water and vegetable bouillon cube. Add carrots, celery, cooked onion, potatoes, kale, black pepper, and cayenne. Simmer, stirring occasionally, until vegetables are tender, about 45 minutes.
- Add shredded Cheddar cheese to soup and stir until melted.
Nutrition Facts : Calories 316.6 calories, Carbohydrate 21 g, Cholesterol 57.2 mg, Fat 20.5 g, Fiber 2.5 g, Protein 13.1 g, SaturatedFat 12.1 g, Sodium 316 mg, Sugar 5.2 g
AUTUMN HARVEST SOUP
I started developing this soup for a RecipeZaar cooking contest. Finally finished it, a bit too late for the contest! A hearty soup, add bread and you have dinner.
Provided by Galley Wench
Categories Vegetable
Time 3h20m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Heat olive oil in a heavy bottomed soup pot and saute bacon for 3 minutes.
- Pour off any excess fat.
- Add onions and garlic continuing to cook until onions are softened.
- Add leeks, celery, carrots, butternut squash and soaked white beans along with thyme and rosemary.
- Saute for 2 more minutes. Pour in chicken stock and bring to a boil.
- Turn down heat and simmer slowly for 1 1/2 hour or until beans are tender.
- Adjust final seasoning.
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