- 2 tablespoons vegan butter
- 1 and 1/2 cups finely chopped onion
- 1 minced garlic clove
- 7 cups vegan chicken broth (prepared from Not Chick'n bouillon)
- 4 cups coarsely chopped and peeled Yukon gold potato
- 1/4 teaspoon salt
- 1 bay leaf
- 6 cups chopped kale
- 1 teaspoon dried basil
- 9 tablespoons shredded vegan cheese*
2. Stir in the broth, potatoes, salt, and bay leaf. Bring to a boil, then cover, reduce heat, and simmer for 15 minutes - the potato should be tender.
3. Stir in the kale and dried basil. Cover and simmer for 10 minutes, until the kale is tender. Discard the bay leaf. Use a potato masher to partially mash the potatoes in the soup, until chunky. Ladle the soup into serving bowls and top with the cheese of your choice.
*My pick, to complement the flavors in this dish, is the Gouda from Sheese, or any other vegan cheese you like that is similar to a nutty Gruyere.
6 servings (1 and 2/3 cups soup, 1 and 1/2 tablespoons cheese), Calories 239
I was worried, as I ladled the soup into bowls, that it would be too watery and therefore bland. And - although yes, a touch thin - the soup was incredibly flavorful. Mostly, I think, from the bouillon cubes, but also great dried basil and bay leaf flavor - and the pop of the cheese on top was perfect. Next time I would simply use less broth (closer to 4 or 5 cups) to address the watery issue, and add both more potato and more kale. Then you'll really have a thick, chunky bowlful.
Update: serve this soup with my Walnut and Rosemary Loaves - the flavor combination is perfect, and you'll want to use the bread to sop up the last bits of broth from your bowl.