Creamy Vegan Potato Kaley Soup (and other things)

Although my summer was marked by intense morning sickness, this past month seemed to make up for it:

A visit to Mt. Rainer National Forest. One of my favorite places on earth. I love the smell of pine, the sea of green, the imposing mountains and valleys. If you’ve never been, make it a place to visit before you die. While you’re at it, add the whole state of Washington as well.
In August, my best friend and ultimate companion in life, J, and I celebrated 6 years together as husband and wife. Proof that you can love each other more than ever, even after 3 1/2 kids, lots of consuming and expensive schooling, and many sleepless nights (thank you newborns) we still find one another irresistible and when asked who we’d want to spend our time with, we both agree: each other. Proof that a vegan and an omnivore can find lasting true love.
My baby girl’s (“Mali”), first hair cut. For the first time, I saw her not as my baby, but somehow all grown up. One of those teary-eyed mom moments for sure. One of my first healthy breakfasts post uber-nausea: Old-fashioned oats, raspberries, blueberries, strawberries, peaches, walnuts, and some plant milk. It was refreshing to eat something healthy again.
A lovely barbecued meal on one of our lazy (sweltering hot) summer evenings: Grilled corn with red miso instead of butter which gave it a slightly salty, rich flavor (thanks Coleen Patrick-Goudreau for the idea!), veggie kabobs slathered with a mango ginger sauce (purchased at Costco). AND….

I promised to post my favorite kale soup recipe. Here’s the kale (ain’t it beautiful?) from my garden. Unfortunately, I mostly didn’t get to enjoy it this summer as the sight of it made me want to puke. Once I got over the morning sickness (it didn’t actually completely go away until about week 16…but I could start eating greens, in moderation, at about 12 weeks), I made some kale soup.

This is a meal in a bowl. I love the creamy broth, the flavor (notice how I use quite a bit of herbs and no-salt flavoring, which is so important in creating something that people, namely yourself, actually want to eat), and the contrasting colors of the kale and carrots. I like this soup, because not only do I like it, but my kids like it too.

Creamy Vegan Potato Kaley Soup

  • 1/2 lb. red potatoes, quartered
  • 1/2 lb. gold potatoes, quartered
  • 4 carrots, peeled, sliced
  • 5-6 bay leaves
  • water
  • 2 onions, chopped chunky
  • 1/4 c. nutritional yeast
  • 1/2 TBS. onion powder
  • 1/2 TBS. evaporated cane juice (or just plain sugar works too!)
  • 1 tsp. garlic powder
  • 1/4 c. veggie soup mix (OPTIONAL)–mine was a Wellness Forum mix
  • 2 TBS. dried parsley (or fresh, if your THAT kind of gal/guy)
  • 1 TBS. poultry seasoning (this doesn’t contain animal in it–it’s just a mix of herbs)
  • 1 TBS. organic no-salt seasoning (my favorite is either Mrs. Dash original or the Costco brand)
  • 5-6 bay leaves
  • few drops of Tabasco sauce (OPTIONAL)
  • salt to taste
  • 4 c. plain plant milk (plain soy works best, but unsweetened plain almond works too)
  • 1 large bunch of kale, chopped

To make:
Heat pan on medium heat. Once hot, dump onions and stir for 3-5 minutes. Add potatoes, bay leaves, and carrots and water (3-5 cups, enough to cover the potatoes–you can always add more later if you want). Turn up the heat to high until you reach a boil. Cover and turn down the medium and let simmer for 10 minutes or so (in the meantime, do the dishes, read the kids a book, make a salad…). In a small bowl or jar, mix nutritional yeast, onion & garlic powders, sugar, veggie soup mix, dried parsley (if fresh, add at the end), no-salt seasoning, and poultry seasoning. Mix thoroughly and then add to pot. Simmer for 10 or more minutes until potatoes are soft but still firm (not mushy). Add plant milk and kale. Discard the bay leaves. Stir and let simmer a few minutes longer until kale is soft. Upon serving, add salt to taste and Tabasco (for a little kick). ENJOY!


Comments


  1. Cindy
    on September 30, 2010 at 2:11 am said:

    I made your soup for dinner last night and it is delicious! Thanks for the fabulous recipe. Happy anniversary!

  2. Dan and Jenni
    on September 18, 2010 at 10:45 pm said:

    I made your soup this week and it was so good, even my picky teens ate it, although the only thing I did different was subbed spinach for the kale, cause that's what I had and the local stores kale was compost-yuck. Anyway I do look for your updates also but understand that you have more important things to do right now. take care of yourself.

  3. Griff-Fam
    on September 17, 2010 at 2:28 am said:

    Wow. I am going to have to try this soup, and I am so jealous you went to Washington. I used to live there and dream of moving back someday. It is my favorite place I've ever lived, and I've moved around a lot! Glad you are feeling better!

  4. Lois
    on September 13, 2010 at 7:43 pm said:

    Made a slightly 'tweaked' version today and it was totally delish! (I left out the veg mix, nutritional yeast, both seasonings and Tabasco b/c I didn't have any of those things. And used 1 C. Cashews pureed with 2 C. Water in place of the soy.–I'm not a fan of soy products) Thanks for sharing the recipe! Glad you are feeling better

  5. Anonymous
    on September 9, 2010 at 2:43 pm said:

    I've been checking back every few days to see if you've posted! Glad to see you back and feeling well. I so enjoy your posts and I hope you'll have time to post more frequently.

  6. Melissa DeLeon
    on September 8, 2010 at 10:02 pm said:

    Welcome back from the brink!It is cold and rainy here to day — perfect weather for making soup, so your's looks d-vine.