Cozy Vegan Potato Kale Soup – A Hearty One-Pot Comfort
Warm up with this creamy Vegan Potato Kale Soup! Made with potatoes, miso, beans, garlic, and Better Than Bouillon, this easy one-pot kale soup recipe is hearty, nourishing, and packed with flavor.
Ingredients
- 2 tablespoons olive oil or water for oil-free
- 4 cloves garlic minced
- 4 scallions chopped (reserve green tops for garnish)
- 4 medium potatoes about 1 ½ lbs / 680 g, peeled and diced
- 1 can 15 oz / 425 g white beans (cannellini or navy beans), drained and rinsed
- 6 cups vegetable broth or water + 2 teaspoons Better Than Bouillon paste
- 1 tablespoon white miso paste
- ½ teaspoon black pepper plus more to taste
- ½ teaspoon smoked paprika optional, for depth
- 1 bunch kale about 4 cups, stems removed, leaves chopped
- ½ cup shredded vegan cheese cheddar or mozzarella-style
- Salt to taste (depending on broth and miso saltiness)
Instructions
- Sauté aromatics – In a large pot, cook garlic and scallions until fragrant.
- Build the broth – Add potatoes, Better Than Bouillon, miso, seasonings, and enough water or vegetable stock to cover. Simmer until the potatoes are tender.
- Add beans – Stir in beans and let them break down slightly for extra creaminess.
- Stir in kale & vegan cheese – Add kale and simmer just until wilted, then fold in vegan cheese until melted and creamy.
- Serve hot – Ladle into bowls, garnish with scallions, and enjoy your hearty vegan potato kale soup.