Running on Real Food · by Deryn Macey★ 4.5 (25)
Instant Pot Kale Potato Soup
NUTRITION · PER SERVING30M COOK
CAL 7%·PRO 8%
CARBS 29G88% OF CAL
4G FIBER3G SUGAR21G OTHER
FAT 1G5% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy potato and kale soup made easily in the Instant Pot with aromatics, vegetable broth, and fresh herbs. Hearty and warming, perfect for fall and winter meals.
mainamericansoup🌀 blender🥘 pressure cookerdairy freegluten freeveganvegetarian
View the full recipe on Running on Real Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 white onion (diced (approx. 2 cups))
- 4 cloves garlic (minced)
- 3 carrots (peeled and sliced (approx. 1 heaping cup))
- 2 ribs celery (chopped (approx. 1 heaping cup))
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp dried parsley
- 2 lbs. Yukon gold or red potatoes (chopped into cubes (approx. 6 cups))
- 3 1/2 cups vegetable broth
- 2 cups de-stemmed and finely chopped kale
- salt and pepper (to taste)
- squeeze of fresh lemon juice
At a glance
PER SERVING · TIME 30M
CAL 7%·PRO 8%
CARBS 29G88% OF CAL
4G FIBER3G SUGAR21G OTHER
FAT 1G5% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 536mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 810mg
- Calcium
- 47mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 536MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.