25+ Delicious Vegan Kale Soup Recipes for Every Season

When it comes to delicious and nutritious meals, few dishes are as satisfying and versatile as vegan kale soup.

Packed with vitamins, minerals, and antioxidants, kale is a powerhouse green that’s perfect for creating a variety of soups that cater to all kinds of tastes.

Whether you’re craving something light and refreshing, rich and creamy, or spicy and savory, there’s a vegan kale soup recipe out there for you.

Kale’s earthy flavor pairs wonderfully with an array of vegetables, legumes, and spices, making it the ideal base for soups that are both hearty and healthy.

In this article, we’ve rounded up over 25 vegan kale soup recipes that will warm your soul and nourish your body.

So, grab your apron and your favorite soup pot—let’s dive into these scrumptious, plant-based re

25+ Delicious Vegan Kale Soup Recipes for Every Season

Vegan kale soups are the ultimate comfort food that doesn’t compromise on health.

With their nutrient-packed ingredients and ability to be customized with various vegetables, legumes, and spices, these soups are perfect for any time of year.

Whether you’re looking for a filling winter dish or a light spring soup, these 25+ recipes will provide you with endless options to keep your meals exciting and nutritious.

From the classic kale and white bean soup to more creative versions featuring coconut, curry, or roasted peppers, you’ll find a recipe to satisfy your taste buds and support your plant-based lifestyle.

So, next time you’re in the mood for a wholesome and satisfying meal, reach for one of these vegan kale soups and enjoy the delicious flavors and health benefits that come with every spoonful.

Hearty Kale and Lentil Soup

This hearty kale and lentil soup is a comforting bowl of nutrition, perfect for a chilly evening. Packed with plant-based protein from lentils and the earthy flavor of kale, this soup is both satisfying and healthy. With aromatic spices and a touch of tomato, it delivers a warm, savory experience that’s hard to resist.

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 cup dried green or brown lentils, rinsed
• 6 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp dried thyme
• 4 cups chopped kale, stems removed
• Salt and pepper to taste
• Juice of 1 lemon

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onions and sauté until translucent, about 5 minutes.
2. Stir in garlic, carrots, and celery. Cook for another 5 minutes.
3. Add lentils, vegetable broth, diced tomatoes, cumin, smoked paprika, and thyme. Stir well and bring to a boil.
4. Reduce the heat to low, cover, and simmer for 25–30 minutes until the lentils are tender.
5. Stir in kale and cook for an additional 5 minutes until wilted.
6. Season with salt, pepper, and lemon juice. Serve warm.

This hearty kale and lentil soup is a nutrient-dense meal in a bowl, combining protein-rich lentils and vibrant kale for a wholesome dish. It’s simple to prepare, making it perfect for weeknight dinners or meal prep. Enjoy this soup as is or pair it with a slice of crusty bread for an even more filling experience.

Creamy Kale and Potato Soup

A velvety, creamy soup made entirely dairy-free, this kale and potato recipe is a delightful way to enjoy a comfort classic in a vegan-friendly way. The blend of potatoes and cashew cream creates a rich texture, while kale adds a fresh, vibrant twist.

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 4 medium potatoes, peeled and cubed
• 4 cups vegetable broth
• 1 cup unsweetened almond milk or cashew cream
• 3 cups chopped kale, stems removed
• 1/2 tsp dried rosemary
• 1/2 tsp dried sage
• Salt and pepper to taste
• Chopped fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onions and sauté until soft.
2. Add garlic and cook for another minute until fragrant.
3. Stir in potatoes, rosemary, and sage. Cook for 2 minutes, stirring frequently.
4. Pour in vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 20 minutes, until potatoes are tender.
5. Use an immersion blender to puree the soup until smooth. Alternatively, transfer to a blender in batches.
6. Return the soup to the pot, stir in almond milk or cashew cream, and bring to a gentle simmer.
7. Add kale and cook for another 5 minutes until wilted. Season with salt and pepper.
8. Serve hot, garnished with fresh parsley.

This creamy kale and potato soup is a plant-based comfort food that will please even the pickiest eaters. Its smooth, luscious texture and subtle herbaceous flavor make it a family favorite. It’s perfect for cozy nights or as an elegant starter for any meal.

Spicy Kale and Chickpea Soup

This bold and spicy kale and chickpea soup is a flavorful adventure in a bowl. Infused with the heat of red pepper flakes and the zestiness of lime, it’s a vibrant dish that wakes up your taste buds. The combination of hearty chickpeas and nutrient-packed kale creates a satisfying, spicy delight.

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tsp ground coriander
• 1/2 tsp red pepper flakes (adjust to taste)
• 1 can (14 oz) chickpeas, drained and rinsed
• 4 cups vegetable broth
• 3 cups chopped kale, stems removed
• 1 cup coconut milk
• Juice of 1 lime
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a pot over medium heat. Add onions and cook until soft.
2. Stir in garlic, coriander, and red pepper flakes. Cook for 1 minute.
3. Add chickpeas and vegetable broth. Bring to a boil, then reduce heat to a simmer for 10 minutes.
4. Stir in coconut milk and kale. Cook for another 5 minutes until kale is tender.
5. Add lime juice and season with salt and pepper.
6. Serve hot with additional lime wedges on the side.

This spicy kale and chickpea soup is a vibrant, zesty dish that’s both nutritious and satisfying. Perfect for those who enjoy a little heat, this soup is a quick and easy way to bring excitement to your weeknight dinner table. Enjoy it with a side of warm naan or rice for a complete meal.

Tuscan White Bean and Kale Soup

his Tuscan-inspired white bean and kale soup is a rustic and hearty dish that brings a taste of Italy to your table. The combination of creamy cannellini beans, fresh kale, and aromatic herbs makes this soup flavorful, wholesome, and deeply satisfying.

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 can (14 oz) cannellini beans, drained and rinsed
• 6 cups vegetable broth
• 1 cup diced tomatoes
• 1 tsp dried oregano
• 1/2 tsp dried basil
• 4 cups chopped kale, stems removed
• Salt and pepper to taste
• Vegan parmesan or nutritional yeast for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onions, garlic, carrots, and celery. Sauté until softened, about 5–7 minutes.
2. Add cannellini beans, vegetable broth, diced tomatoes, oregano, and basil. Stir well and bring to a boil.
3. Reduce the heat to a simmer and cook for 15 minutes to allow flavors to meld.
4. Stir in kale and cook for an additional 5 minutes until wilted.
5. Season with salt and pepper. Serve hot, garnished with vegan parmesan or nutritional yeast.

This Tuscan white bean and kale soup is an earthy, comforting dish that’s perfect for any season. It’s simple to make and pairs wonderfully with crusty bread or a side salad. Whether as a light lunch or a hearty dinner, this soup is sure to become a family favorite.

Coconut Curry Kale Soup

This coconut curry kale soup is a fusion of creamy, spicy, and tangy flavors that create an exciting dish. The coconut milk provides a rich base, while curry spices and fresh lime juice add complexity and brightness. It’s a quick, one-pot meal that’s packed with nutrients and bold taste.

Ingredients:

• 1 tbsp coconut oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp curry powder
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper (optional)
• 1 can (14 oz) coconut milk
• 4 cups vegetable broth
• 2 medium sweet potatoes, peeled and diced
• 4 cups chopped kale, stems removed
• Juice of 1 lime
• Salt and pepper to taste

Instructions:

1. Heat coconut oil in a pot over medium heat. Add onions, garlic, and ginger. Sauté until fragrant, about 3 minutes.
2. Stir in curry powder, turmeric, and cayenne (if using). Cook for 1 minute to toast the spices.
3. Add coconut milk, vegetable broth, and sweet potatoes. Bring to a boil, then reduce heat to simmer for 15–20 minutes until sweet potatoes are tender.
4. Stir in kale and cook for 5 minutes until wilted.
5. Add lime juice and season with salt and pepper. Serve warm.

This coconut curry kale soup is a burst of vibrant flavors that will transport your taste buds to a tropical escape. It’s perfect for anyone who loves the rich, spicy warmth of curry dishes. Serve it as a standalone meal or pair it with jasmine rice for a heartier option.

Lemon Orzo and Kale Soup

Light and zesty, this lemon orzo and kale soup is perfect for those days when you want something refreshing yet nourishing. The bright flavors of lemon and dill complement the tender orzo pasta and fresh kale, making it an elegant yet simple dish.

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1/2 cup orzo pasta
• 6 cups vegetable broth
• 4 cups chopped kale, stems removed
• Juice of 2 lemons
• 1 tsp dried dill
• Salt and pepper to taste
• Lemon wedges and fresh dill for garnish

Instructions:

1. Heat olive oil in a pot over medium heat. Add onions and garlic. Sauté until fragrant and soft, about 5 minutes.
2. Add orzo pasta and toast lightly for 2 minutes.
3. Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 10 minutes, stirring occasionally.
4. Add kale and cook for another 5 minutes until wilted.
5. Stir in lemon juice and dried dill. Season with salt and pepper.
6. Serve warm, garnished with lemon wedges and fresh dill.

This lemon orzo and kale soup is light, refreshing, and bursting with citrusy goodness. Perfect for spring or summer, it’s a great choice when you crave something bright and uplifting. Pair it with a slice of toasted sourdough or enjoy it on its own for a delightful meal.

Garlic Ginger Kale Noodle Soup

This garlic ginger kale noodle soup is a light yet deeply flavorful dish inspired by Asian cuisine. The warming combination of fresh ginger, garlic, and sesame enhances the tender kale and hearty noodles, making it a perfect balance of comfort and nourishment.

Ingredients:

• 1 tbsp sesame oil
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 6 cups vegetable broth
• 3 tbsp soy sauce or tamari
• 1 tsp rice vinegar
• 4 cups chopped kale, stems removed
• 4 oz rice noodles or soba noodles
• 1/2 tsp red pepper flakes (optional)
• Chopped green onions and sesame seeds for garnish

Instructions:

1. Heat sesame oil in a large pot over medium heat. Add garlic and ginger, cooking for 1–2 minutes until fragrant.
2. Add vegetable broth, soy sauce, and rice vinegar. Bring to a gentle simmer.
3. Stir in kale and cook for 5 minutes until wilted.
4. Add noodles and cook according to package instructions, usually 4–6 minutes.
5. Stir in red pepper flakes for heat (if desired) and adjust seasoning.
6. Serve hot, garnished with green onions and sesame seeds.

This garlic ginger kale noodle soup is a warming bowl of comfort that’s quick to make and packed with bold, savory flavors. Perfect for a light dinner or a refreshing lunch, it’s sure to become a favorite for anyone who loves a touch of Asian-inspired flair.

Kale and Sweet Corn Chowder

This kale and sweet corn chowder is a creamy, dairy-free take on a classic comfort soup. Sweet corn and hearty potatoes pair beautifully with tender kale, creating a satisfying dish that’s bursting with flavor. A hint of thyme and smoked paprika elevates the taste to perfection.

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 medium potatoes, peeled and diced
• 2 cups fresh or frozen corn
• 4 cups vegetable broth
• 1 cup unsweetened almond milk or coconut milk
• 4 cups chopped kale, stems removed
• 1/2 tsp smoked paprika
• 1/2 tsp dried thyme
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a pot over medium heat. Add onion and garlic, cooking until fragrant.
2. Stir in potatoes, corn, smoked paprika, and thyme. Cook for 2 minutes, stirring occasionally.
3. Add vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 15 minutes until potatoes are tender.
4. Use an immersion blender to puree a portion of the soup for a creamy texture, leaving some chunks.
5. Stir in almond or coconut milk and kale. Cook for 5 minutes until kale is wilted.
6. Season with salt and pepper. Serve hot, with optional crusty bread on the side.

This kale and sweet corn chowder is a delightful blend of sweetness and earthiness, perfect for cozy evenings. Its creamy texture and rich flavor make it a satisfying meal on its own or a wonderful starter for a special dinner.

Smoky Kale and Black Bean Soup

This smoky kale and black bean soup is a robust and flavorful dish with a Southwestern flair. The smokiness from paprika and chipotle powder complements the earthy black beans and fresh kale, creating a hearty, protein-packed soup that’s perfect for meal prep or family dinners.

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp chipotle powder (optional)
• 2 cans (14 oz each) black beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 4 cups chopped kale, stems removed
• Salt and pepper to taste
• Lime wedges and fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onions and sauté until softened.
2. Stir in garlic, cumin, smoked paprika, and chipotle powder. Cook for 1 minute until aromatic.
3. Add black beans, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat to simmer for 15 minutes.
4. Stir in kale and cook for another 5 minutes until wilted.
5. Season with salt and pepper. Serve hot, garnished with lime wedges and cilantro.

This smoky kale and black bean soup is a flavorful, protein-rich meal that’s as nutritious as it is delicious. Its bold spices and satisfying texture make it ideal for busy weeknights, while its rich taste feels like a culinary indulgence. Pair it with tortilla chips or cornbread for the ultimate Southwestern-inspired meal.

Spicy Tomato and Kale Soup

This spicy tomato and kale soup is a bold and vibrant dish, combining the sweetness of tomatoes with the heat of chili flakes and the earthiness of kale. The addition of beans enhances the soup’s heartiness, making it perfect for a cozy, nutritious meal.

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 tsp red pepper flakes (adjust to taste)
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) white beans, drained and rinsed
• 4 cups vegetable broth
• 4 cups chopped kale, stems removed
• 1/2 tsp dried basil
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and sauté until softened.
2. Stir in garlic and red pepper flakes, cooking for another 1–2 minutes until fragrant.
3. Add diced tomatoes, white beans, vegetable broth, and basil. Bring to a simmer and cook for 15 minutes.
4. Stir in kale and cook for an additional 5 minutes until wilted.
5. Season with salt and pepper. Serve hot, garnished with fresh basil.

This spicy tomato and kale soup is a perfect balance of heat and heartiness. The tender kale adds a wonderful texture, while the spicy broth awakens the taste buds. It’s a simple yet flavorful option for a healthy and satisfying meal, and it pairs beautifully with a slice of crusty bread.

Kale and Mushroom Barley Soup

This kale and mushroom barley soup is a warm and earthy dish, full of rich flavors from sautéed mushrooms, hearty barley, and tender kale. The addition of savory herbs and vegetable broth creates a deeply satisfying, plant-based soup perfect for a filling lunch or dinner.

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 cups mushrooms, sliced
• 1 cup barley, rinsed
• 6 cups vegetable broth
• 4 cups chopped kale, stems removed
• 1/2 tsp dried thyme
• 1/2 tsp dried rosemary
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic and sauté until softened.
2. Stir in mushrooms and cook until they release their moisture and become tender, about 5 minutes.
3. Add barley, vegetable broth, thyme, and rosemary. Bring to a boil, then reduce heat and simmer for 30–40 minutes until the barley is tender.
4. Stir in kale and cook for an additional 5–7 minutes until wilted.
5. Season with salt and pepper. Serve hot, garnished with fresh parsley.

This kale and mushroom barley soup is a comforting and filling meal, perfect for chilly days. The earthy mushrooms and hearty barley combine with the vibrant kale to create a satisfying, nutrient-dense dish. It’s easy to make and great for meal prep, providing wholesome goodness with every spoonful.

Kale and Butternut Squash Soup

This kale and butternut squash soup is a vibrant, warming dish that combines the sweet, creamy texture of roasted butternut squash with the earthy flavor of kale. The soup is smooth and rich, with a hint of cinnamon and nutmeg to add depth. It’s a perfect autumn or winter dish that’s both satisfying and nourishing.

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, diced
• 3 cups butternut squash, peeled and cubed
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 4 cups chopped kale, stems removed
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• Salt and pepper to taste
• Coconut milk for creaminess (optional)

Instructions:

1. Preheat oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, and pepper, then spread on a baking sheet. Roast for 25–30 minutes until tender.
2. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
3. Add garlic, cinnamon, and nutmeg, and cook for another minute until fragrant.
4. Add roasted butternut squash, vegetable broth, and bring to a simmer. Cook for 10–15 minutes to allow the flavors to meld.
5. Use an immersion blender to puree the soup until smooth (or transfer to a blender in batches).
6. Stir in kale and cook for an additional 5 minutes until wilted.
7. Optional: Stir in coconut milk for added creaminess. Season with salt and pepper to taste.

This kale and butternut squash soup is a velvety, flavorful dish that’s perfect for any fall or winter evening. The sweet butternut squash combined with the savory kale creates a balance of flavors that is both comforting and delicious. This soup is a great choice for those who want a warming, plant-based dish that’s also packed with nutrients. Pair it with a slice of whole-grain bread or a simple salad for a complete meal.

Kale and Roasted Red Pepper Soup

This kale and roasted red pepper soup is a vibrant, savory dish that combines the rich flavor of roasted red peppers with the earthy goodness of kale. The soup has a smooth, creamy texture, and the subtle smokiness of the roasted peppers elevates the dish, making it a perfect comforting meal for any season.

Ingredients:

• 2 red bell peppers, roasted and peeled
• 1 tbsp olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 4 cups chopped kale, stems removed
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• Salt and pepper to taste
• 1/2 cup coconut milk or unsweetened almond milk
• Fresh basil or parsley for garnish

Instructions:

1. To roast the peppers: Place them on a baking sheet and broil for 10–15 minutes, turning occasionally, until the skins are charred. Peel off the skin, remove seeds, and chop the flesh.
2. Heat olive oil in a large pot over medium heat. Add onion and garlic and sauté until softened.
3. Add roasted peppers, vegetable broth, smoked paprika, and cumin. Bring to a simmer and cook for 10 minutes to allow the flavors to blend.
4. Use an immersion blender or regular blender to puree the soup until smooth.
5. Stir in kale and cook for an additional 5–7 minutes until the kale is wilted.
6. Pour in coconut milk and season with salt and pepper. Serve hot, garnished with fresh herbs.

This kale and roasted red pepper soup is a smooth and flavorful option for a comforting, plant-based meal. The sweetness of the roasted peppers complements the kale, creating a perfect harmony of flavors. The addition of coconut milk gives the soup a creamy texture without the need for dairy. It’s a great choice for lunch or dinner, especially when paired with a warm piece of bread.

Kale and Avocado Soup

This kale and avocado soup is a creamy, nutrient-packed bowl that combines the richness of avocado with the health benefits of kale. It’s a light but satisfying soup that’s perfect for warm weather, offering a unique twist on traditional kale soups. The avocado gives the soup a smooth texture, while fresh lime juice adds brightness.

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 4 cups chopped kale, stems removed
• 1 ripe avocado, peeled and pitted
• Juice of 1 lime
• 1/2 tsp ground cumin
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic and sauté until softened, about 5 minutes.
2. Add vegetable broth and bring to a simmer.
3. Stir in kale and cook for 5–7 minutes, until wilted.
4. Transfer the soup to a blender or use an immersion blender to puree it until smooth.
5. Add the avocado, lime juice, and cumin. Blend again until creamy.
6. Season with salt and pepper, and garnish with fresh cilantro. Serve warm or chilled.

This kale and avocado soup is a refreshing and creamy dish, perfect for those looking for something light yet satisfying. The smooth texture from the avocado creates a rich base, while the lime juice adds a fresh zing. It’s a great option for a healthy lunch or light dinner and can easily be made ahead for meal prep.

Kale and Carrot Ginger Soup

This kale and carrot ginger soup is a flavorful, bright, and nourishing dish that combines the sweetness of carrots with the zing of fresh ginger. It’s an energizing and immune-boosting soup, packed with vitamins and antioxidants, and offers a wonderful balance of sweetness and spice.

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 4 medium carrots, peeled and sliced
• 1 tbsp fresh ginger, grated
• 4 cups vegetable broth
• 4 cups chopped kale, stems removed
• 1/2 tsp ground turmeric
• Salt and pepper to taste
• Fresh lemon juice (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic and sauté until softened, about 5 minutes.
2. Stir in carrots and ginger and cook for another 3–4 minutes.
3. Add vegetable broth and turmeric, and bring to a simmer. Cook for 15–20 minutes, until the carrots are tender.
4. Stir in kale and cook for an additional 5–7 minutes until wilted.
5. Use an immersion blender to puree the soup until smooth, or leave it chunky for more texture.
6. Season with salt and pepper and add fresh lemon juice for brightness if desired.

This kale and carrot ginger soup is a vibrant, nutritious option that combines the sweetness of carrots with the warming, zesty flavor of ginger. The addition of kale adds an extra dose of nutrients, making this soup both flavorful and health-boosting. It’s perfect for a light, energizing meal that’s full of goodness. Enjoy it on its own or with a side of whole-grain toast.

Note: More recipes are coming soon