Ingredients
Method
- Heat oil in a soup pot over medium heat. Sauté the onion, celery, and carrot until the onion is soft and translucent, about 4 to 5 minutes.
- Add the garlic, dill, celery salt, salt, and pepper, then sauté for one to two minutes until fragrant.
- Add the potatoes and broth, stirring to combine. Bring to a boil over high heat, then reduce to low and simmer for 15 minutes, or until the potatoes are fork-tender.
- Puree about one-third to one-half of the soup with an immersion blender to create a thick, creamy base. Alternatively, blend 2 to 3 cups of the soup in a blender and return it to the pot.
- Stir in the corn and chopped kale, then simmer for 5 more minutes to heat through and wilt the kale.
- Remove from heat and stir in the non-dairy milk, if using.
- Add a few dashes of sriracha or hot sauce to serve, if desired.
Nutrition
Notes
~ Chop the potatoes evenly into bite size pieces. I prefer to peel the potatoes, but that is personal preference.
~ Sauté the dried herbs and spices in a bit of fat to release their natural oils and bring out more flavor.
~ Simmer until the potatoes are fork tender, but not mushy.
~ Potatoes tend to be quite bland on their own. Use salt and pepper generously.
~ Purée about ⅓ – ½ of the soup for a thick, creamy soup that still has texture. I find this easiest to do with an immersion blender. Alternately, you can carefully transfer part of the soup to a blender, purée, and then return it to the pot.
~ If you like a thinner soup, you can add additional vegetable broth or non-dairy milk.
~ Taste and adjust seasoning before serving. Add more salt/pepper, a tablespoon or two of nutritional yeast for a savory, somewhat cheesy flavor, or a few dashes of hot sauce for a nice kick.
~ To make this oil-free, use water or broth to sauté instead of oil. You could also sauté in a bit of coconut milk, which brings healthy fat to help coax out the other flavors.
Storage/Freezing Allow any leftovers to cool before transferring to an air-tight storage container. It will keep well in the fridge for 3 to 4 days. Or you can transfer it to a freezer-safe container and freeze it for up to 6 months. The soup will thicken as it sits, so you may need to add a bit more broth when reheating.
This recipes makes about 7 cups. One serving estimated at about 1 ¾ cups. If you add more or less broth/milk, depending on how you like the consistency of your soup, nutritional facts will vary.
Storage/Freezing Allow any leftovers to cool before transferring to an air-tight storage container. It will keep well in the fridge for 3 to 4 days. Or you can transfer it to a freezer-safe container and freeze it for up to 6 months. The soup will thicken as it sits, so you may need to add a bit more broth when reheating.
This recipes makes about 7 cups. One serving estimated at about 1 ¾ cups. If you add more or less broth/milk, depending on how you like the consistency of your soup, nutritional facts will vary.