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Vegan Slow Cooker Indian Potato Kale Soup

December 16, 2011 By Kristi

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Indian Potato Kale Soup | @VeggieConverter slowcooker crockpot vegan

Welcome HuffPost readers! Learn more about Me.

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.

Love it? Pin it, please!

Indian Potato Kale Soup | @VeggieConverter slowcooker crockpot vegan

 
Yield: 8

Vegan Slow Cooker Indian Potato Kale Soup

Indian Potato Kale Soup | @VeggieConverter slowcooker crockpot vegan

Indian potato kale soup

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

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

Instructions

  1. 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.
  2. 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.
  3. OR Instant Pot Method
  4. Add all ingredients, except kale, to the instant pot.
  5. Cook on high pressure for 30 minutes.
  6. Allow pressure to naturally release.
  7. Using an immersion blender, blend about half the soup creamy, leaving half chunky.
  8. Turn on saute mode, set to medium. When screen reads HOT, add chopped kale and cook for 15 minutes, or until kale is tender.
  9. Season with salt and pepper to taste. Serve.
© Kristi Arnold @VeggieConverter.com
Cuisine: Indian / Category: Dinner

The Super Easy Vegetarian Slow Cooker Cookbook

Want vegetarian and vegan recipes you’ll love? Check out my first cookbook! I’m so excited about it and I hope you’ll love it. You can find more information about it right HERE.

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Filed Under: potato, dairy-free, gluten-free, grain free, Indian, nut-free, soy-free, vegan, vegetarian, whole food Tagged With: crockpot, Indian, kale, slow cooker, soup

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Kristi Arnold is a former newspaper reporter and editor who is now a cookbook author and gluten-free vegetarian(ish) mom married to Mr. Meaty, a "normal" omnivore. Helping moms introduce family-friendly meatless meals into their lifestyle with ease. Read More

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