Potato-Kale Gumbo

Potato-Kale Vegan Gumbo. Creamy and chunky. Loaded with nutrients! @ TheGreenForks.com #vegan #healthy

It’s been a loooong time since I’ve made a soup.

I used to make soups at least twice a week. When Dave was home it was his ‘go-to’ meal option for lunch.

It’s actually been kind of nice having that break, haha. But! It has been about 6 months now and the weather is starting to get a bit nippy here in upstate New York.. so I knew a nice, fresh soup was in order.

And when I think soups to warm the body, I think thick, chunky potato-type soups. Anybody else feel that way??

I also happened to have some extra greens hanging around my fridge. I knew they would get along well with the potatoes.

Throw in some base veggies, a can of beans, and some great seasonings, and you’ve got yourself a vegan gumbo party in your mouth!!! This turned out to be one of the best soups I’ve ever put together. Even my father, who cringes at the mention of a vegan meal, thought this was impressive.

Potato-Kale Vegan Gumbo. Creamy and chunky. Loaded with nutrients! @ TheGreenForks.com #vegan #healthy

If you’re looking to warm up this cold weather season, give it a go ;)

5.0 from 1 reviews
Potato-Kale Gumbo
Author: 
Serves: 4 to 6
 
Ingredients
  • ¼ cup olive oil
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 1 large carrot, peeled and chopped (about ½ cup)
  • 2 celery stalks, chopped (about 1 cup)
  • 1 green pepper, seeded and chopped
  • 1 pound potatoes, diced
  • ¼ cup millet flour
  • 2 cups water
  • 2 cups vegetable stock
  • 2 bay leaves
  • 6 cups kale or swiss chard
  • 1½ teaspoons sea salt
  • ½ teaspoon ground black pepper
  • 2 teaspoons chopped fresh rosemary
  • 1 teaspoon chopped fresh thyme
  • pinch cayenne pepper, optional
  • 1 (15 ounce) can white beans, drained and rinsed
Instructions
  1. Heat oil in a dutch oven pan set over medium-high heat. Add onions, garlic, carrot, celery, green pepper, and potatoes; sauté for 10-15 minutes or until vegetables (except potatoes) are soft.
  2. Add millet flour and stir; cook an additional 2-3 minutes, stirring occasionally.
  3. Pour in water and stock, and add bay leaves, kale or swiss chard, salt, pepper, rosemary, thyme, cayenne, and beans.
  4. Bring to a boil and lower heat to a simmer; cook, uncovered for 20 minutes. Serve.

 

 

5 Responses to “Potato-Kale Gumbo”

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  • Ceara @ Ceara's Kitchen September 22, 2014, 11:22 am

    I couldn’t agree with you more – the minute the cooler weather hits I instantly crave comforting, hearty, stick-to-your-bones soups and stews! And this Vegan Gumbo has so much delicious goodness in it! Pinned :)

  • lmachell September 26, 2014, 1:13 am

    Thanks Ceara! I hope you enjoy it as much as I did.

  • Pamela October 1, 2014, 1:49 am

    Made this for dinner tonight. Delicious and filling!

  • lmachell October 5, 2014, 2:07 am

    So happy to hear that Pamela!

  • Christina June 15, 2016, 5:24 pm

    I don’t have a dutch oven… Has anyone made this without one on the stove?