Spicy kale and potato stew with grated parmesan

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Spicy kale and potato stew with grated parmesan

Spicy kale and potato stew with grated parmesan

Soy-Free, Vegetarian

2 Servings, 350 Calories/Serving

5–20 Minutes

A nearly effortless, yet full-flavored winter soup that features the superfood benefits of kale alongside hearty potatoes with added richness from onions, garlic and parmesan cheese.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 yellow onion
  • 5 cloves garlic
  • ¼ teaspoon red pepper flakes
  • 16 ounces red potatoes
  • 8 ounces kale
  • 32 ounces vegetable stock
  • ¼ cup grated parmesan cheese

Nutrition per serving


2-serving instructions (4-serving modifications in red)

Wash produce before use


Caramelize onions, prep veggies

Peel and thinly slice onions. Heat large soup pot on medium heat. Add 2 tablespoons olive oil. Once hot, toss in onion with a pinch of salt and cook on medium-low heat until onions have softened and slightly caramelized, about 10 minutes. Meanwhile: Cut potatoes in half and slice into ½-inch half moons.
*Peel and thinly slice garlic.
*Roughly chop kale.


Cook soup

Once onions have caramelized, stir in garlic and red pepper flakes and cook for about 1 minute. Stir in potatoes, kale, vegetable stock. Cover and cook on medium heat until kale has wilted, about 2 minutes. Uncover and stir to combine all the ingredients. Cook, stirring occasionally, until potatoes are soft and starting to fall apart, 15 to 20 minutes. Remove from heat.

Season and serve

Once pot is off heat, stir in parmesan cheese. Season with salt, to taste. Ladle into soup bowls and serve.