Potato-Kale-Zucchini-Carrot Soup

This soup turned out pretty good.  I won’t say I invented it, because there are probably a billion similar soups out there, but I kind of made it by feel and not using a recipe.  One tip: don’t over-cheese it: too much cheese in hot soup gets stuck all over the inside of your mouth.


  • 2 Russet potatoes, cut into 1-inch cubes
  • 3 Small zucchinis, cut into 1-inch coins
  • 4 Carrots, cut into 1/2-inch coins
  • 2 Tomatoes, diced
  • 2 Cups of chopped kale
  • 1/4 Cup of chopped fresh parsley
  • 1 White or yellow onion, diced
  • 1 Shallot, diced
  • 2-3 Cups vegetable broth
  • 1 Cup shredded cheddar cheese
  • Olive oil (used at your discretion)
  • Spices (sage, thyme, and/or any kind of Italian seasoning)
  • Salt and Peppper

Sautee the shallot, onion and spices in some olive oil.  When translucent, add the carrots and zucchini. Meanwhile, heat the vegetable broth in a large pot and add the potatoes.  Bring to a boil and cook until the potatoes are tender. Add the sauteed mixture and bring back to a boil, then reduce to a simmer. Add the kale and tomatoes and simmer until the soup reaches the desired texture.

Makes enough for about 8 bowls. Serve with the shredded cheese and chopped parsley.


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