Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 sprigs fresh thyme
- 3 cloves garlic, minced
- 1 tablespoon apple cider vinegar
- 30 oz whipped cottage cheese
- 2 cups vegetable broth
- 4 cups red potatoes, cubed
- 1/2 to 1 tablespoon sea salt, to taste
- 1 tablespoon black pepper
- 2 cups kale, chopped
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes.
- Stir in the fresh thyme and minced garlic. Cook for 1 minute until fragrant.
- Add the apple cider vinegar, whipped cottage cheese, and vegetable broth. Stir until well combined.
- Add the cubed potatoes, sea salt, and black pepper. Bring to a boil, then reduce the heat and simmer for 15 to 20 minutes, or until the potatoes are tender.
- Stir in the chopped kale and cook for 5 more minutes until wilted and tender.
- Taste and adjust seasoning as needed. Serve warm.
Notes
- Use whipped cottage cheese for the smoothest, creamiest texture. Regular cottage cheese will result in a chunkier soup.
- Cut your potatoes into even cubes so they cook at the same rate.
- Start with 1/2 tablespoon of salt and add more at the end once the soup is fully cooked.
- Swap kale for spinach if you prefer a milder green.
- Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stovetop over low heat, adding a splash of broth if needed.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 280
- Sugar: 5g
- Sodium: 620mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 10mg