Spicy Kale Soup with Roasted Pepper is a vegan festival of flavors! It bursts with fresh, bright and deep flavors that will have you spooning bowl after bowl. This Spicy Kale Soup is packed with nutrients and flavor — and it’s unbelievably hearty and beautiful!
What’s in Spicy Kale Soup?
- red onion
- curly kale
- sun-dried tomatoes
- roasted red pepper
- vegetable stock
- red wine vinegar
- salt, pepper, sugar
- extra virgin olive oil
No wonder it’s so delicious, right!?
Seriously, this combination of ingredients, along with a fairly easy cooking process, makes this soup out of this world.
Tips and Substitutions for Spicy Kale Soup with Roasted Pepper
- The recipe calls for Curly kale, but if you have another variety you like, go for it.
- I use Russet potatoes in this recipe, but Yukon Golds would also be delicious.
- I like the subtle sweetness in red onions, but yellow or white onions are great also.
- This particular soup is best blended in a blender because kale is fibrous, and we want it to be very smooth.
- If the soup is thicker than you like, you can add a bit more vegetable stock.
- Spicy Kale Soup will vary in color for everyone! Don’t expect it to look exactly like my photos. Here’s why.
Can you freeze it?
Yes you can. Once it’s completely cooled to room temperature, pour the soup into an airtight container. It can be frozen up to one month. To defrost, put the soup in the refrigerator 2 days before you want to reheat it. (Although it freezes pretty well, the soup is best eaten shortly after it’s made.)
I hope you love this tasty and healthy Spicy Kale Soup as much as I do.
Spicy Kale Soup with Roasted Pepper
- olive oil for the pan
- 1 cup red onion, roughly chopped
- 2½ teaspoons garlic, roughly chopped
- 1½ cups Idaho Russet potatoes, peeled, roughly chopped
- ½ cup marinated and drained sun-dried tomatoes, divided
- 1 cup roughly chopped roasted red pepper (here's how to roast a pepper)
- 1 teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
- ¾ to 1 pound curly kale, washed and dried, thick stems removed, roughly chopped
- ½ cup dry sherry
- 6 cups vegetable stock
- 1 tablespoon red wine vinegar
- 2 teaspoons granulated sugar
- salt and freshly ground black pepper to taste
- extra virgin olive oil for drizzling
- Coat a large stock pot with olive oil and place it over medium heat. Add the onion and garlic and cook until the onion is soft and beginning to brown, about 7 minutes.
- Add the potato, ¼ cup of the sun-dried tomatoes, roasted red pepper, paprika, cayenne, and the kale. Cook this mixture until the kale has wilted. All of the ingredients should be starting to brown and to sticking to the bottom of the pan -- it will take about 10 minutes. Then deglaze the pan with the sherry. Use a straight edged, wooden spatula to scrape any bits of food off the bottom of the pan and back into the mixture.
- Once the sherry has evaporated completely, add the vegetable stock. Bring to a boil, cover the pot, and then reduce to a very low simmer. Simmer the soup for about 30 minutes. (At this point the potatoes should be very tender.)
- Pour the soup into a blender and blend on high until it's completely smooth. This particular soup is much better blended this way than with an immersion blender, because kale is fibrous. (Please note that when you blend hot liquids in the blender, you have to hold down the lid firmly. If you don't, the hot liquid, vibration and steam might force the lid off. It's good to use a folded towel to protect your hands from the possibility of hot liquid seeping out of the lid during blending. If this makes you at all nervous, let the soup cool to room temperature, and then blend.)
- Once the is soup blended, return it to the stock pot. Add the vinegar and sugar and season very generously to taste with salt and pepper. (Here's How to Season to Taste.)
- Drizzle a bit of extra virgin olive oil over each served bowl of soup and top each one with a few of the remaining sun-dried tomatoes.
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