Nothing says warmth and comfort quite like a steaming bowl of soup, and this Hearty Vegetable Soup with Kale and Herbs Recipe truly hits that spot. Packed with fresh veggies and fragrant herbs, it’s one of those recipes that feels like a cozy hug on a chilly day.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Hearty Vegetable Soup with Kale and Herbs Recipe
- Top Tip
- How to Serve Hearty Vegetable Soup with Kale and Herbs Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Hearty Vegetable Soup with Kale and Herbs Recipe
Why You'll Love This Recipe
I’ve made this Hearty Vegetable Soup with Kale and Herbs Recipe more times than I can count — and each time, it never fails to bring that satisfying balance of fresh, earthy flavors and soothing warmth. It’s easy enough for a weeknight but elegant enough to bring to a friends’ gathering.
- Wholesome ingredients: It’s loaded with wholesome vegetables and nutrient-rich kale, so you’re getting a health boost with every spoonful.
- Simple, natural flavors: Herbs and garlic lift the soup without overwhelming it, making it a cozy but vibrant dish.
- Flexible to customize: It’s a forgiving recipe that’s easy to tweak based on whatever veggies you have on hand.
- Fast and fuss-free: With just about 40 minutes total, it’s perfect for when you want something hearty but don’t have hours to spend in the kitchen.
Ingredients & Why They Work
Each ingredient in this Hearty Vegetable Soup with Kale and Herbs Recipe plays a special role, both in terms of flavor and texture. I always recommend picking the freshest produce you can find—especially the kale and herbs, as they really brighten the soup.
- Olive oil & Ghee or Unsalted Butter: The mix of olive oil and ghee gives a lovely richness and depth, without overpowering the veggie flavors.
- Leeks: I love how leeks add a gentle oniony sweetness that’s less sharp than regular onions.
- Carrots & Parsnips: These root veggies add natural sweetness and a bit of earthiness, making the broth taste full-bodied.
- Celery: Adds that classic aromatic base and subtle savory note.
- Red potatoes: I use red potatoes because they hold their shape well and add just enough substance.
- Dried parsley & Italian seasoning: Essential herbs that infuse the soup with those traditional, comforting Mediterranean flavors.
- Garlic: You can never go wrong with fresh garlic—it brings a punch of warmth and complexity.
- Whole canned tomatoes: Drained and diced finely, they add a little tang and natural sweetness that brightens the broth.
- Vegetable or chicken broth: I’ve tried both, and they each bring something unique. Veg broth keeps it lighter, chicken broth adds more richness.
- Peas: A pop of sweetness and texture contrast late in the cooking process keeps the soup lively.
- Kale: It’s the star green here, adding nutrition and a satisfying bite.
- Fresh parsley & lemon: Stirred in at the end, they give a fresh pop and brighten the whole bowl.
Make It Your Way
One of my favorite things about this Hearty Vegetable Soup with Kale and Herbs Recipe is how easy it is to make it your own. Depending on the season or what’s in your fridge, you can switch up veggies or herbs with zero guilt.
- Variation: I sometimes add a diced sweet potato in place of some of the red potatoes for a lovely sweetness. It gives the soup a little twist that always impresses guests.
- Make it vegan: Simply swap the ghee or butter for more olive oil or a vegan butter, and use vegetable broth – the flavors stay just as comforting.
- Spicy kick: Add a pinch of red pepper flakes when you add the garlic for a subtle warmth that wakes up the whole pot.
- Hearty boost: Stir in some cooked barley or small pasta shapes towards the end for an even more filling meal.
Step-by-Step: How I Make Hearty Vegetable Soup with Kale and Herbs Recipe
Step 1: Prep and Sauté Your Veggies
Start by chopping everything—this makes the cooking go smoothly. Heat your soup pot over medium-high and melt together the ghee and olive oil. Toss in your leeks, carrots, parsnips, celery, and diced potatoes with a pinch of salt and pepper. Sauté for 3-4 minutes until you see them starting to get a little translucent—this builds a solid flavor base.
Step 2: Add the Herbs and Garlic
Sprinkle in the dried parsley and Italian seasoning, then add the freshly pressed garlic. Stir well and let those aromas bloom for a minute. This step really wakes up the soup, infusing it with those classic savory notes.
Step 3: Tomatoes and Broth Join In
Next, stir in the finely diced canned tomatoes, followed by your choice of broth. Crank the heat till it boils, then lower it to a gentle simmer. Cover the pot and let it cook for about 15 minutes, until the vegetables are tender but not mushy – you want that slight bite to keep some texture.
Step 4: Finishing Touches
Turn off the heat and stir in the peas, chopped kale, fresh parsley, and a squeeze of lemon. Give it a taste—this is the moment to add a little extra salt or pepper if it needs it. The lemon brightens the whole pot, giving that fresh, vibrant finish that makes this soup irresistible.
Top Tip
I’ve made this soup dozens of times, and a few tricks can really elevate it. These tips helped me go from 'just soup' to something my whole family raves about:
- Sauté Thoroughly: Don't rush the initial sauté; letting the veggies soften and bloom really builds deep flavor.
- Fresh Herbs at the End: Add fresh parsley and lemon juice off the heat to keep those bright flavors fresh and vibrant.
- Don’t Overcook Greens: Stir kale in at the very end so it stays lovely and tender instead of mushy.
- Adjust Consistency: If the soup feels too thick, add a splash of broth or water; too thin, cook uncovered a bit longer to concentrate flavors.
How to Serve Hearty Vegetable Soup with Kale and Herbs Recipe
Garnishes
I like topping my bowls with a sprinkle of freshly grated Parmesan or a drizzle of good olive oil. Sometimes I add a few toasted pumpkin seeds for crunch or a spoonful of tangy Greek yogurt to balance the warmth.
Side Dishes
This soup pairs wonderfully with crusty bread or garlic toast for dipping. On chilly days, I often serve it alongside a simple green salad with lemon vinaigrette to keep things light and fresh.
Creative Ways to Present
For dinner parties, I love serving this soup in rustic bread bowls—it feels festive and helps soak up every last drop! You can also ladle it over cooked grains like quinoa or farro in bowls for a nourishing one-pot meal.
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight containers in the fridge, and the flavors actually deepen overnight. It makes a perfect lunch the next day—sometimes even better than fresh!
Freezing
This soup freezes beautifully. Just cool it completely, portion into freezer-safe containers, and it’ll keep well for up to 3 months. I always label mine with the date so I rotate through batches easily.
Reheating
When reheating, I do it gently on the stovetop over medium-low to keep the kale tender and avoid overcooking. Add a splash of broth or water if it’s too thick—then finish with a fresh squeeze of lemon to revive the brightness.
Frequently Asked Questions:
Absolutely! Swiss chard, spinach, or collard greens can be great substitutes. Just add them towards the end of cooking to preserve their texture and nutrients.
Yes, it freezes well! Make sure the soup is fully cooled before transferring to freezer-safe containers. Thaw in the fridge overnight before reheating gently on the stove.
Definitely! Swap the ghee or butter for olive oil or vegan butter, and use vegetable broth to keep it plant-based without sacrificing flavor.
Stored in an airtight container, it will keep fresh in the fridge for 3 to 4 days. Reheat thoroughly before serving.
Final Thoughts
This Hearty Vegetable Soup with Kale and Herbs Recipe has become a staple in my home — it’s nourishing, flavorful, and incredibly satisfying without being complicated. I hope when you make it, it brings you the same comfort and joy it has brought me. Trust me, it’s one to share with family and friends again and again.
Print
Hearty Vegetable Soup with Kale and Herbs Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: International
- Diet: Vegetarian
Description
This hot and comforting vegetable soup is a cozy bowl full of healthy, vibrant vegetables simmered in a rich herb-infused broth, perfect for a nourishing and flavorful meal.
Ingredients
Base and Vegetables
- 3 tablespoons olive oil
- 2 tablespoons ghee or unsalted butter
- 2 leeks (white part only), quartered and sliced thinly
- 3 carrots, peeled and diced small
- 3 parsnips, peeled and diced small
- 3 celery ribs, diced small
- 2 small red potatoes, peeled and diced small
- Salt, to taste
- Black pepper, to taste
Seasonings and Broth
- 1 teaspoon dried parsley
- 1 teaspoon Italian seasoning
- 4 cloves garlic, pressed through garlic press
- 1 (14.5 ounce) can whole tomatoes, drained, seeded, and finely diced
- 6 cups vegetable broth or chicken broth
Add-ins and Garnish
- 1 cup peas
- 1 cup kale, chopped
- 1 tablespoon chopped fresh parsley
- Small squeeze of lemon juice
Instructions
- Prepare Ingredients: Begin by gathering and prepping all of your ingredients according to the ingredient list to have them ready and organized for use.
- Sauté Vegetables: Place a medium-large soup pot over medium-high heat and add the ghee or butter and olive oil. Once melted together, add the leeks, carrots, parsnips, celery, and diced potatoes plus a pinch or two of salt and black pepper. Cook for about 4 minutes until the vegetables become slightly translucent.
- Add Seasonings: Stir in the Italian seasoning, dried parsley, and pressed garlic cloves until well incorporated with the vegetables.
- Add Tomatoes and Broth: Add the diced tomatoes to the pot, then pour in the vegetable or chicken broth. Bring the mixture to a boil.
- Simmer Soup: Once boiling, reduce the heat to a gentle simmer, cover the pot, and let cook for 15 minutes until the vegetables are tender yet retain a slight bite.
- Finish Soup: Remove the pot from heat, stir in the peas, chopped kale, fresh parsley, and a small squeeze of lemon juice. Taste and season with additional salt and pepper as needed before serving.
Notes
- Use vegetable broth to keep it vegetarian or chicken broth for more richness.
- Adjust seasoning to taste, adding more herbs if desired.
- For a creamier texture, blend a portion of the soup before adding peas and kale.
- Leftovers store well refrigerated for up to 3 days and freeze well.
- To increase protein, add cooked beans or lentils.
Nutrition
- Serving Size: 1 serving
- Calories: 244 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 12 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 6 g
- Protein: 5 g
- Cholesterol: 10 mg
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