Kale, Zucchini and Potato Soup Recipe

Looking for an easy Kale, Zucchini and Potato soup recipe? Learn how to make Kale, Zucchini and Potato soup using healthy ingredients.


Submitted by ssperson

Makes 8 servings



This is a great soup for using up some late summer veggies.

Recipe Ingredients for Kale, Zucchini and Potato soup

1 tbsp. olive oil
2 cups kale, chopped
4 cups zucchini, diced
1 cup carrots, diced
3 leeks, diced
2 cups potatoes, diced
1 clove garlic, smashed
6 cups chicken broth
1 salt
1 pepper

Recipe Directions for Kale, Zucchini and Potato soup

  1. In a small saucepan, bring the potatoes, garlic, and two cups of chicken broth to a boil. Cool.

  2. In a dutch oven, sautee carrots and leeks until leeks are translucent. Add zucchini and kale, and sautee until kale is wilted. Add remaining broth.

  3. Puree potatoes and garlic with their broth, and add to the vegetable mixture. Continue to cook until carrots are tender. Add salt and pepper to taste.

Categories

Vegetables, Soup

Nutrition Facts
Serving Size 340.0g
Amount Per Serving
Calories
114
Calories from Fat
28
% Daily Value*
Total Fat
3.1g
5%
Saturated Fat
0.5g
3%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
623mg
26%
Potassium
636mg
18%
Total Carbohydrates
16.3g
5%
Dietary Fiber
2.8g
11%
Sugars
3.3g
Protein
6.1g
Vitamin A 98% Vitamin C 70%
Calcium 7% Iron 10%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • Low in saturated fat
  • No cholesterol
  • High in manganese
  • High in niacin
  • High in phosphorus
  • High in potassium
  • Very high in vitamin A
  • High in vitamin B6
  • Very high in vitamin C
  •   Bad points
  • Very high in sodium
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