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Hearty Kale & Potato Soup

Hearty Kale & Potato Soup

By: Lisa Holmen

Perfect for the colder months, this Hearty Kale & Potato Soup. Garnish with mixed sprouts, sliced chilli, crispy kale and spring onions.



Prep time

Cook time



  • 1 tbsp extra-virgin olive oil
  • 1 tbsp chives, chopped
  • ½ cup spring onions, chopped
  • 4 large potatoes, peeled and cubed
  • ¾ cup zucchini, chopped
  • 1 cup kale, chopped
  • 1 green capsicum, diced
  • 270mL tin coconut milk
  • 1 tbsp lemon juice
  • 2 cups fresh herbs (basil, flat-leaf parsley, sage, dill, tarragon), finely chopped
  • 1½ cups vegetable stock
  • Celtic sea salt
  • Freshly cracked black pepper
  • Freshly cracked black pepper
  • Garnish with mung beans, sliced
  • chilli, crispy kale and spring onions (optional)


  • Melt the oil in a medium saucepan over medium-high heat. Add the chives and spring onions and stir frequently for 2 mins or until softened.
  • Add the potatoes, zucchini, kale, green capsicum, coconut milk, lemon, herbs and stock and bring to the boil. Reduce the heat to low, then cover and simmer for 20 mins. Add more stock if needed.
  • Remove from the heat and allow to cool slightly. Purée in a food processor or blender until smooth.
  • Season to taste and garnish with mixed sprouts, sliced chilli, crispy kale and spring onions. Serve.


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Lisa Holmen

Lisa Holmen

Lisa Holmen is a food and travel writer, recipe developer and photographer. Her blog, Lisa Eats World, is one of the leading food and travel blogs in Australia, featuring healthy recipes, restaurant reviews and food-inspired travel guides. Lisa divides her time between the bustle of Melbourne and her new home on the Mornington Peninsula where she loves meeting local producers, visiting wineries, soaking up the coastal lifestyle and adopting a “slower” approach to living.
An advocate of sustainable and ethical foods, Lisa is particularly passionate about healthy, organic and wholesome foods and cooking from scratch. She believes in simplicity in the kitchen and loves trying new recipes, drawing inspiration from her travel adventures and her heritage. Although she’s not a vegetarian, Lisa has an appreciation for plant-based cooking and wholefoods and tries to cook vegetarian at home wherever possible.

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