Creamy Kale & Artichoke Soup is a quick, easy and creamy soup made dairy-free and so nutritious! Serve it hot or chilled depending on the time of year.
Yes, it is 85 degrees in Cal town.
Yes, winter has been over since it began.
Yes, I sweated bullets while eating this soup and melted on the ground afterwards and muttered incoherently, “I’m soooo hoooooot” over and over while the boyfriend rolled his eyes (And then got smart and refrigerated the leftovers to enjoy the soup cold for future meals).
This soup comes together astonishingly quickly…it’s one of those recipes that at the end, you say to yourself, “that’s it?”
And then you take in a spoonful and think you’ve gone to heaven. So easy, so tasty, so healthy. Give the soup a little drizzle of olive oil before serving.
Perchance a garlic-infused olive oil? Citrus-infused? Get real fancy, folks!
I enjoyed this soup both hot and cold.
I heated it on the stove after it came out of the blender and ate the leftovers chilled for a refreshing meal-beverage.
If it’s hot where you’re at, I highly suggest serving this soup chilled!
Adapted from Far Away Kale & Artichoke Soup.
Kale & Artichoke Soup
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion chopped
- ½ white sweet potato or 1 red potato chopped into ½” pieces, 1 cup
- 2 cups artichoke hearts**
- 32 ounces low-sodium chicken broth
- 1 cup unsweetened almond milk
- 2 cups tightly packed kale leaves stems discarded
- Pinch cayenne pepper
- Pinch ground nutmeg
- Salt to taste
Instructions
- Heat the oil over medium heat in a pot or Dutch oven. Sauté onion until it begins to turn translucent, about 8 to 10 minutes.
- Add the sweet potato and continue cooking until sweet potato is soft, stirring frequently.
- Add the artichoke hearts, chicken broth, cayenne, nutmeg and salt and bring to a boil.
- Reduce heat and simmer 10 minutes.
- Add the kale leaves and cover the pot until kale leaves have wilted, about 1 minute.
- Pour the soup into a blender with the almond milk and blend until smooth. This will likely need to be done in batches.
- Strain the soup into the same pot you used for cooking in order to catch the strands of artichoke hearts.
- If serving the soup hot, pour it back into a pot and heat gently, stirring frequently until the soup is to desired temperature. If serving chilled, pour the soup into a sealable container and refrigerate until cold.
- Serve with crusty bread and a drizzle of oil on top.
I don’t see the recipe on this page any more. Can you please repost it or email it?
Can you post nutritional information for this soup? Carbs? Protein? Fat?
How much soup does this make approximately?
Hi, I am just a little confused by this: ½ pieces white sweet potato or 1 red potato chopped into ½”
Is this supposed to be 1/2 of a white sweet potato? Red and sweet potatoes vary in size GREATLY.
Hi Teresa, My apologies for the confusion! I changed recipe plugins last year and some of the ingredients in some of my recipes got transposed, which is why the potato ingredient looked odd. It should be about 1 cup of chopped white sweet potato or red potato. Hope this helps, and hope you enjoy!