Potato Kale Potage

There is something about soup that is so soothing, especially on a cold or rainy day.  Soup makes me think of home.  I love everything about it… the smells that tantalize you as it cooks, the warmth, the texture and of course the rich flavors that blend together beautifully. This Kale soup is made in the tradition of the french potage, which is a thick soup or stew.

Bon Apétit!

serves 8
preparation: 10 mins
cooking: 40 to 60 mins


  • 1 tbsp coconut oil
  • 1 medium onion – coarsely chopped
  • 2 medium organic potatoes
  • 2 medium organic carrots
  • 4 medium organic zucchinis
  • 6-8 cups chicken or vegetable broth
  • 1 bunch organic curly (or green) Kale
  • 1 tsp turmeric
  • 5 sprigs fresh thyme – coarsely chopped
  • 6-8 leaves fresh sage – finely chopped
  • sea salt and fresh ground pepper to taste
  • 1/2 inch fresh ginger – grated
  • (optional) 1 cup coconut milk at serving time

Making the soup:
Cube potatoes, carrots and zucchini.
Heat a large st0ck pot.  Add coconut oil and melt.  Add onion and cubed vegetables and sauté on high heat for about 5 minutes.  Add broth.  Tear Kale leaves and add to pot.
Add turmeric, thyme and sage.
Bring to a boil then reduce heat and simmer until vegetables are tender, about 40 minutes
Place vegetables and broth into blender or food processor — you may need to do this in  batches – and blend until desired consistency.
Return to pot and heat through.
Add fresh grated ginger before serving.

For a creamier soup you can add  1 cup of coconut milk before serving.


  1. alicia szemon says:

    My fiance’s mom makes something similar to this and it is absolutely delicious!

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