Happy Wednesday! I’m excited to share this post because while my Peaches and Cream Green Smoothie was the first recipe video I published, the video here was actually the first one I ever made. I resisted making videos for a long time, but now that I’ve tried it I’ve been having a blast. They’re a work in progress, but I hope you’ve enjoyed seeing how these recipes come together.
This recipe is a version of a soup I make all the time at home: a simple vegetable soup brightened with Old Bay seasoning. If you haven’t tried Old Bay in soup before, don’t be surprised — it adds a warming, savory note that pairs nicely with the vegetables. If Old Bay isn’t your thing, swap in paprika, garlic powder, or your favorite seasoning. You can also add other vegetables or legumes like chickpeas, kidney beans, or lentils for extra protein. Taste as you go and adjust seasonings to your preference.
On a more personal note: my posts here have changed a bit over time. Between 2015 and 2017 I went through some difficult seasons and often wrote about what I was feeling. Now life is going well, so I don’t have the same kind of things to share — which is a good problem to have. The only quirky dilemma at the moment is that my boyfriend doesn’t like mustard. Yes, really. I grew up and studied abroad in places where mustard was common — even fries in Paris came with mustard once — so it’s a little shocking to me. Still, we survive!
P.S. I originally posted this recipe in March 2018 and have updated the photos to better reflect how delicious this soup is. In the new photos I’ve included pumpkin seeds and sprouts as optional garnishes.
Easy Vegan Kale Soup
10 minutes
20 minutes
30 minutes
Ingredients
- Neutral oil for sauté (such as avocado oil)
- 1 1/2 cups chopped celery
- 1 cup chopped carrots
- 1 white onion, chopped
- 3 cups chopped kale
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 2 cups water
- 2–4 tsp Old Bay, to taste
- Salt, to taste
- Noodles, for serving (optional)
- Fresh parsley, for serving (optional)
Instructions
- Add the chopped celery, carrots, and onion to a soup pot and drizzle with a little neutral oil. Heat over medium and sauté until the onion is translucent, about 5–10 minutes.
- Stir in the kale and minced garlic and sauté until the garlic is fragrant, about 1–2 minutes.
- Add the vegetable broth, water, Old Bay seasoning, and salt. Stir to combine.
- Bring to a simmer and cook for about 20 minutes so the flavors meld.
- Serve the soup over cooked noodles if desired and top with fresh parsley.
- Enjoy!
Notes
P.S.
If you make this recipe and share it on Instagram, tag me @wellandfull and use #wellandfull so I can see your photos — I love seeing your takes on these recipes.