Tag Archives: soup

Slow Cooker Potato and Kale Soup

 

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Lighter Comfort Food

Everyone has a food that they equate comfort with; these comfort foods are usually warm and heavy, like an emotional blanket in food form. I am not a huge soup lover, but I do enjoy tomato soup and potato soup; both are comfort foods for me. My mom would always make us tomato soup when we were sick as kids, and my husband has even made it for me when I was sick as an adult, too. Potato soup is heavier and richer, but it always tastes so good and is like a warm hug for your belly!

I remember after Zemirah (who is almost two now) was born, my mom and dad came for a very helpful and tiring visit. Before my mom left, she cooked a few meals for us to have in the freezer, and left a Crock-Pot full of simmering potato soup for us to have the night they left. I, of course, cried into my soup bowl that night while trying not to accidentally drip hot soup on the nursing baby in my arms. A week later, my in-laws came out, too, and my ever-thoughtful mother-in-law stocked the fridge and freezer, as well! Guess what one of the meals she made was? Yep. Potato soup! So I’m pretty sure it must be a universal comfort food…or at least it is for new moms.

Like I said above, potato soup is usually pretty heavy and has a lot of cream and/or cheese…but what about the warm hug for your belly?! Well here it is! A dairy free slow cooker potato soup with some healthy greens added to it! Just set it and forget it, then slurp it up a few hours later. I hope it keeps you and your family warm, comforted, and healthy during these chilly months.

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Slow Cooker Potato and Kale Soup

Makes about 10 cups.

Ingredients:

  • 10-12 large red potatoes, large diced
  • 1 onion, diced
  • 3.5 cups of Chicken Stock (vegetable stock if you follow a vegetarian/vegan diet)
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tsp garlic powder
  • 1 tsp dried thyme
  • One cup of chopped kale
  • 3/4 cup full fat coconut milk
  • Optional toppings:
    • crispy bacon
    • chopped scallions
    • croutons

Directions:

  • Combine all ingredients except kale, coconut milk, and toppings in slow cooker
  • Cover and cook on high for four hours, or on low for eight hours
  • Carefully mash potatoes (I use this potato masher with a nice long handle)
  • Add kale and coconut milk
  • Cover and cook on low for an additional 30 minutes
  • Serve warm with desired toppings
  • Store leftovers covered in the refrigerator for a week

If you like soup, I hope you check out my Two Bean Turkey Chili, the Chicken Stock I use for both the chili and this potato soup, and don’t forget my Creamy Tomato Basil Soup! All of these recipes are simple, quick, healthy, and delicious; perfect for this busy time of year. I hope you enjoy this potato soup, give your belly a warm hug…and enjoy your pinch of crazy!

 

Creamy Tomato Basil Soup

This post contains affiliate links. If you purchase using the links, it is of no extra cost to you!

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Happy Fall, Y’all!

Hooray! Today is officially the first day of Fall! We are still wearing shorts and sandals here in sunny Southern California, but hey, it’s officially Autumn so I will sweat under my blanket while eating some warm soup no matter what the thermometer says.

I have never really been a huge soup lover, but I will slurp up bowls upon bowls of creamy tomato soup. Yum! I’ve made delicious tomato soups in the past, but usually they were loaded down with cream, which I now know to stay away from. For me personally, dairy really upsets my stomach, and if I want to have a bowl of soup and be all cozy, I’m pretty sure gas, bloating, and *digestive distress* (TMI?!) will ruin that for me.

On top of the discomfort dairy brings, usually homemade soup is quite the ordeal. Letting it simmer all day on the stove while constantly checking liquid levels is not my idea of fun in the kitchen. So here we have my VEGAN *dairy free* Creamy Tomato Basil Soup that takes literally 45 minutes start to finish! All you do is roast your veggies, then blend them up with some coconut milk. That’s it! Then go crazy with your toppings and you have a full meal that will leave you warm and cozy with a happy, healthy belly.

With cooler temperatures and the holiday season right around the corner, you will likely be making lots of warm soups and comforting sauces and need a reliable blender. My husband got me this KitchenAid blender for Christmas three years ago, and it has been amazing for everything from nice cream to baby food to sauces and soups. If you are in the market for a new blender, save this one to your Amazon wish list and give your hubby a helpful hint 😉

It may be only marginally cooler, but it’s late September so my tomato soup will be in the regular meal rotation until Spring. I truly hope you can ring in the Autumn season with this creamy, comforting soup, and maybe make it a regular for your family, too!

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Creamy Tomato Basil Soup

Serves six. Serve with some crusty bread for dunking!

Ingredients:

  • Four large tomatoes, quartered
  • Small yellow onion, quartered
  • 3/4 cup sliced baby carrots, or 2 large carrots chopped
  • One bulb garlic, roasted
  • 1.5 tbsp olive oil
  • 1.5-2 tsp salt, divided
  • 1 tsp pepper, divided
  • 2/3 cup packed basil leaves
  • 1 tbsp balsamic vinegar
  • 3/4-1 cup coconut milk
  • Optional toppings:
    • Chopped basil
    • Chopped scallions
    • Croutons
    • Lightly sauteed greens like kale or arugula
    • Avocado
    • Non-vegan options
      • bacon
      • parmesan

Directions:

  • Preheat oven to 425 F
  • Get the garlic roasting first:
    • slice off the top of the bulb
    • drizzle with olive oil
    • wrap in foil
    • place directly on oven rack
  • While garlic is roasting, chop your other veggies
  • Prepare baking pan by spraying with cooking spray
  • Arrange tomatoes, onion, and carrots in a single layer on baking sheet
  • Drizzle with olive oil and season with salt and pepper
  • Place baking sheet in oven along with garlic
  • Roast for about 30-35 minutes
  • Carefully transfer all vegetables to the blender; the garlic should be able to be squeezed out like a paste
  • Add basil, vinegar, more salt and pepper, and coconut milk to the blender
  • Blend until desired consistency, adding more coconut milk if necessary
  • Serve warm with plenty of toppings

Wrap up in a scarf and eat some soup even if it’s in the 80s…and enjoy your pinch of crazy!

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