Potato Kale Soup with Gluten Free Herb Bread Croutons Recipe



  • 1 bunch kale (or two 5 ounce containers of pre-washed organic kale leaves)
  • 4 tablespoons olive oil
  • 1 medium sized onion (yellow or red) into a medium sized dice, ½-inch squares
  • 6 cloves of garlic, peeled and roughly chopped
  • 3 stalks celery cut in 1–inch pieces
  • 1 small dried red chili seeded and chopped or ½ teaspoon dried chili flakes
  • 1 bay leaf
  • 1-2 teaspoon of salt (to taste)
  • 4-5 medium sized red potatoes (about 1 pound), scrubbed and diced in ½-inch cubes
  • 7 cups or water or stock (chicken or vegetable)

Set aside:

  • Juice of ½ lemon
  • 2 slices of Classic Herb Bread from Anna™, cut into approx. ¼-inch cubes and toasted into mini croutons (instructions to follow)
  • Greek yogurt to top (optional)



  1. Trim kale leaves away from stem.  Cut into 2-inches pieces, wash well and set aside.  If you bought the pre-washed and trimmed kale, skip this step.
  2. Heat oil in a soup pot; add onions and sauté for 2-3 minutes, add garlic and sauté for one minute.  Add chili, bay leaf and salt and sauté for an additional 2 minutes, stirring often.
  3. Add potatoes, celery and 1 cup of stock stir to combine and cover for 5 minutes over medium-low heat.
  4. Add the kale, cover and steam until it is wilted, stirring occasionally.  Once kale is wilted add remaining stock, bring to a boil.  Reduce heat to simmer and cover pot for 30-40 minutes until potatoes are soft.
  5. In 2-3 cup batches puree in a food processor, Vitamix or blender.  Return to soup pot and reheat if necessary. 
  6. Add juice of ½ lemon, stir to combine and season with salt and pepper to taste.
  7. Drizzle olive oil over Classic Herb Bread cubes and toss to coat evenly, toast in a 350-degree oven or toaster oven until golden.
  8. Serve soup with a dollop of plain Greek yogurt and Classic Herb Bread croutons.  Soup will be even more delicious the next day as the flavor deepens.

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