When I perusing through the slow cooker cookbook my sister gave me for Christmas I came across I delicious looking, creamy soup and knew I had to try it. Bonus points: it is super healthy!
Slow Cooker Onion and Kale Soup
Adapted from The Vegetarian Slow Cooker
- 1 tbsp olive oil
- 3 large onions
- 1 tbsp garlic powder
- 1 bay leaf
- 1-2 tsp lemon zest
- 1/2 tsp ground pepper
- 4 cups vegetable stock
- 3 potatoes
- 1 tsp paprika dissolved in 2 tbsp lemon juice
- 4 cups kale, chopped
This recipe requires a medium to large (3.5 to 5 quart) slow cooker.
First, chop the onions and set aside. Next, peel and cut the potatoes into small chunks and set aside.
In a medium/large pan, heat the olive oil over medium heat. Add the chopped onions and stir until softened, about 5-7 minutes.
Add the powdered garlic, bay leaf, lemon zest and ground pepper and stir together for 2-3 minutes.
Pour contents of the pan into your slow cooker. Then stir in the vegetable stock.
Add the potatoes and stir again. Cover and cook on Low for 7-8 hours or High 3-4 hours, or until the potatoes are tender.
Once ready, remove the bay leaf from the crock pot. Add the lemon/paprika mixture and add the kale in handfuls. Mix the kale in until all the leaves are submerged in the soup. Cover again and cook on High for 20 minutes, or until the kale is soft.
Once ready, pour soup into a high power blender or food processor in batches and blend until a puree.
I had to use my single serve blender because it is the only high power blender I own, so it took a little longer, but it makes all the difference to use a high power appliance!
Once blended, pour into bowls and serve.
I garnished my soup with fresh green onion, lemon zest and ground pepper.
Nutrition information for the soup per serving (in a 6 pc serving):
- Calories: 163
- Fat: 2.8g
- Carbohydrates: 31.7g
- Sugar: 4g
- Sodium: 666mg
- Fiber: 6g
This soup also packs in a whopping daily intake of 246% Vitamin A , 29% Vitamin B6 and 104% Vitamin C per serving! It also is full of a hearty amount of Iron, Calcium, Vitamin E, Protein, Folate, Thiamine, Zinc and Riboflavin, among many other nutrients!
This recipe is not only vegan, but gluten-free too! Enjoy!