Description
This easy soup recipe tastes exactly like the popular restaurant favorite. Tender bites of russet potatoes, savory plant-based protein crumbles, and kale are all swirled together in a creamy, savory broth.
Ingredients
Scale
- 16 oz plant-based Italian-style protein crumbles
- 1 tbsp olive oil
- 3 large stalks of kale, about 3 cups, stalk removed, rough chopped and massaged
- 1 small yellow onion, diced
- 5 garlic cloves, minced
- 3–4 russet potatoes, washed and scrubbed clean
- 64 oz low sodium chicken-style vegetable broth
- 1 tsp kosher salt
- 1/4 tsp pepper
- 1/2 c heavy cream
- parmigiano reggiano (for topping after serving)
Instructions
- Step: Heat a large pot over medium heat, add the plant-based crumbles and cook until browned. Remove the crumbles to a plate and wipe out any remaining moisture in the pan.
- Step: Turn the heat down to med/low. Add the olive oil, onion and garlic and saute 3-4 minutes.
- Step: Slice the potatoes roughly 1/4 inch thick, cut these rounds into quarters. Rinse the potatoes with water. To the pot add the potatoes, cooked protein crumbles, broth, kale, salt and pepper and bring to a low boil.
- Step: Cover the pot with a tight fitting lid and turn the heat down to low. Simmer for 6-8 minutes. The potatoes should be al dente, just about fork tender.
- Step: Once the soup is done, turn the heat off and stir in the heavy cream.
- Step: Serve into bowls with fresh parmigiano reggiano cheese on top.
Notes
Massage your kale to help take away the chewiness and bitterness. Be mindful not to overcook the soup, as russet potatoes can get mushy if boiled too long.
- Prep Time: PT20M
- Cook Time: PT20M
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 45 mg