A superfood soup perfect for any autumnal lunch or dinner. It is so incredibly healthy, nourishing and delicious, you could hardly tell it’s low FODMAP! There are only a few simple ingredients needed for this kale, potato and spinach recipe, unlike the long list of ingredients you often find on store-bought soups. I don’t know about you, but when I want a soup, I love to keep it simple and quick. So, if you are like me, this recipe should be perfect for you!
It is so nice to cook with lots of fresh ingredients, that you know your body will thank you for! There are no preservatives, added sugars or sweeteners unlike store bought soups. The flavour is so wholesome and clean, I can’t recommend this soup enough. I love a thick soup, that pairs well with a nice freshly baked bread roll. But if you like a thinner soup, make sure to add more water when you’re cooking. I measure my boiling water to cover about 3/4 of my veggies. But for a thinner soup, I would recommend fully submerging your veggies to boil.
Things you could add to enhance your kale, potato and spinach soup:
- A small handful of mint to add more freshness
- Some fresh coriander
- Sweet potatoes
- Carrot
- Other dark leafy greens
- Turnip, to give the soup more depth and flavour
I use a hand blender to puree my veggies, but feel free to toss your soup ingredients into a blender or Nutribullet- CAREFULLY!! Personally, I prefer the control that I have with the hand blender, but also must admit that I’m avoiding extra washing up! I’m all about keeping cooking easy and clean, so most of my recipes are super easy to follow along with and replicate.
If you like this soup recipe, it may be worth checking out my carrot and sweet potato soup because it is just as yummy. I love soups as they are so nostalgic, warming and comforting. I usually decide to make soups when the weather outside is cold and rainy, or if I know that the forecast for the next few days is looking dull. There is no better feeling for me, to come home from work in rainy conditions, to a nice warm soup cooking on the stove. The smell alone just helps me to warm up, and it really just takes me back to my childhood.
I also highly recommend cooking this kale, potato and spinach soup and putting it in a flask to take with me to work the next day. The soup travels really well, and there is no water separation (especially with a thick soup like this). It can be easily microwaved or reheated on the stove for a few minutes. Although the soup will taste best on the day that you cooked it, it will still taste delicious if it’s not consumed immediately. I encourage you to leave any tips or tricks for this recipe in the comment section below.
Ingredients: (serves 2)
- 4 medium white potatoes
- 2 handfuls of kale
- 2 handfuls of spinach
- 1 small handful parsley
- 2 low FODMAP stock cubes (see recipe for these here)
- Salt
- Pepper
Method:
Step 1: wash and chop all your veggies.
Step 2: boil your veggies in water (almost covering all the veggies) with your stock cubes.
Step 3: blend the boiled veggies.
Step 4: season with salt and pepper.
Step 5: blend again and then put the soup back on the heat for 2 mins on a very low heat.
This soup will keep in an airtight container in the fridge for 2 days.
I’d love to see your soup pictures, so send them over to my Instagram TheLazyLowFODMAP. I encourage you to join our community and tag me in your recreations of my recipes.
