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+ servings

Curried Kale and Potato Green Soup

This curried kale soup is easy to make, warming, nutrient-dense, and infused with ghee and spices.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4


  • 2 tbsp ghee
  • 2 russet potatoes peeled and cut into thin slices to make them boil faster
  • 1 quart 32 fl oz chicken stock
  • 1 bunch ½ pound organic red or green kale, stems removed and roughly chopped using your hands
  • salt to taste
  • 1/2 tsp coriander powder
  • 1/4 tsp cumin powder
  • 1/8 tsp turmeric powder
  • 1/8 tsp black pepper powder
  • pinch cayenne or red chilli powder


  • In a large saucepan, heat the ghee over medium heat and add the kale. Cook until the kale is soft and dark, about 8-10 minutes.
  • Lower the heat to the lowest setting, add the spices and sauté for about 15-20 seconds. Remove the kale from the pan and set aside.
  • In the same pan, add the chicken stock and chopped potatoes. Raise the heat to high and bring to a boil, and then lower the heat and allow the potatoes to simmer until cooked, about 10 minutes. Add the kale and salt.
  • Transfer the contents to a blender and blend until smooth and uniform. Serve with crackers, croutons, or anything else to add some crunch!