Day 350.
There are really only 15 days left in my challenge? Somehow at this point, with the holidays and having run through more than 350 other recipes it seems like it might be the longest 15 days ever. But, I stumbled on a pretty tasty-sounding recipe for today. I’d just finished a book on my e-reader when I realized I needed to start on dinner. That’s when I saw 1,001 Best Slow-Cooker Recipes in my book list. It’s been a while since I’ve made anything from this cookbook, so (since I had a beautiful bunch of it from my CSA box) I did a search for kale. Oddly enough, this recipe didn’t originally included kale, but was underneath a kale recipe it sounded like the spinach could be swapped out for kale.
Slow Cooker Indian Potato Kale Soup
Adapted from Indian-Style Potato Spinach Soup with Chicken.
Ingredients
3 cups Easy Slow Cooker Vegetable Broth
1 cup chickpeas
4 medium tomatoes, diced
1 pound potatoes, diced (unpeeled)
1 cup red onion, diced
1-2 tablespoons curry paste (like this)
1 tablespoon minced garlic
2 teaspoons coriander, ground
1 teaspoon garam masala (like this)
1/2 pound kale, de-ribbed and chopped
salt and pepper, to taste
Method
Pour a bit of olive oil into the bottom of a 6 quart crock. Add all ingredients except kale, salt and pepper. Stir. Cook on LOW for 6-8 hours. Meanwhile, de-rib and chop kale.
Using an immersion blender, blend about half the soup creamy, leaving half chunky. Add chopped kale and cook on HIGH for 30 minutes, or until kale is tender. Season with salt and pepper to taste. Serve.
Instant Pot Method
Add all ingredients, except kale, to the instant pot.
Cook on high pressure for 30 minutes.
Allow pressure to naturally release.
Using an immersion blender, blend about half the soup creamy, leaving half chunky.
Turn on saute mode, set to medium. When the screen reads HOT, add chopped kale and cook for 15 minutes, or until kale is tender.
Season with salt and pepper to taste. Serve.
The Results
Mmm. This is creamy and delicious without having a bit of dairy. Amazing. And the Indian spices are fantastic. I really like having the creamy and chunky soup together and I think the kale worked really well in this soup.
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- 3 cups Easy Slow Cooker Vegetable Broth
- 1 cup chickpeas
- 4 medium tomatoes, diced
- 1 pound potatoes, diced (unpeeled)
- 1 cup red onion, diced
- 1-2 tablespoons curry paste (like this)
- 1 tablespoon minced garlic
- 2 teaspoons coriander, ground
- 1 teaspoon garam masala (like this)
- 1/2 pound kale, de-ribbed and chopped
- salt and pepper, to taste
- Pour a bit of olive oil into the bottom of a 6 quart crock. Add all ingredients except kale, salt and pepper. Stir. Cook on LOW for 6-8 hours. Meanwhile, de-rib and chop kale.
- Using an immersion blender, blend about half the soup creamy, leaving half chunky. Add chopped kale and cook on HIGH for 30 minutes, or until kale is tender. Season with salt and pepper to taste. Serve.
- OR Instant Pot Method
- Add all ingredients, except kale, to the instant pot.
- Cook on high pressure for 30 minutes.
- Allow pressure to naturally release.
- Using an immersion blender, blend about half the soup creamy, leaving half chunky.
- Turn on saute mode, set to medium. When screen reads HOT, add chopped kale and cook for 15 minutes, or until kale is tender.
- Season with salt and pepper to taste. Serve.
Hi Kristi, This sound like a lovely soup, almost stew like. Perfect for winter or cold weather. Anytime I can figure out how to add a little kale to my diet is a good thing. I look forward to trying it out.
Made this for dinner tonight. Definitely a keeper! Thank you.
I'm so glad you liked it! Thanks for letting me know.
WHen I saw this recipe the other night I knew I had to make this right away. It for dinner tonight and it was amazing! Great hardy warming meal!