Chilled Kale and Potato Soup

Kale is known as a superfood due to its high nutritional value. It is rich in vitamins A, C, and K, as well as calcium and antioxidants.

This is vegan and gluten free recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.

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Medium

Chilled Kale and Potato Soup

Cooking Method: Blending, Boiling Cuisine: International Courses: Lunch, Soup Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 25 min Rest Time 30 min Total Time 1 hr 10 mins

Servings: 4 Calories: 720

Best Season: Summer

Ingredients

Servings

• 2 cup Kale
• 4 medium Potatoes
• 1 small Onion
• 2 clove Garlic
• 4 cup Vegetable Stock
• 2 tablespoon Lemon Juice
• 1 tablespoon Olive Oil
• 1 teaspoon Salt
• 1 teaspoon Black Pepper
• 1 cup Greek Yogurt
• 2 tablespoon Fresh Dill

Instructions

1. In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté until translucent.
2. Add diced potatoes and vegetable stock to the pot. Bring to a boil and simmer until potatoes are tender.
3. Add kale leaves to the pot and cook for an additional 5 minutes.
4. Remove the pot from heat and let it cool for a few minutes.
5. Using a blender, puree the soup until smooth.
6. Stir in lemon juice, salt, and black pepper.
7. Place the soup in the refrigerator and let it chill for at least 30 minutes.
8. Serve the chilled soup in bowls, topped with a dollop of Greek yogurt and fresh dill.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 180kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 22g8%

Sugars 3g

Protein 5g10%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.