WFPB Zucchini Potato Kale Soup

WFPB Zucchini Potato Kale Soup
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 133.9
  • Total Fat: 0.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 493.6 mg
  • Total Carbs: 29.7 g
  • Dietary Fiber: 6.3 g
  • Protein: 5.6 g

View full nutritional breakdown of WFPB Zucchini Potato Kale Soup calories by ingredient
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Great tasting green soup I did in the instant pot, but works fine on stove as well, just takes longer. Great tasting green soup I did in the instant pot, but works fine on stove as well, just takes longer.
Number of Servings: 8


    2 cup, chopped Onions
    4 clove Garlic chopped
    2 cup, chopped Kale
    4 cup, diced Zucchini
    4 cup diced Potato, raw
    1 tsp tarragon
    1.5 cup canellini beans (1 can tinned, rinse well)
    4 cup Vegetable Broth

    For garnish I saved a small piece of raw zucchini peel and kale to sprinkle on top of the soup to serve.


The time was using an Instant Pot


Saute onions in a bit of broth. Add garlic and saute a bit more. IF you like a chunky soup, reserve some of the diced zucchini and potatoes to add after pureeing the rest of your soup.
Add zucchini, potatoes and tarragon to your onions, and at least 3 cups of your vegetable stock along with a cup or two of water.
I cooked this on pressure in my Instant Pot for 8 minutes.
I had reserved 1 cup of potatoes and 1 cup of zucchini. I cooked these in the microwave in the last cup of stock for about 8 minutes. Then set aside.
Take the instant pot soup, working in batches, and blend it in a blender with the beans til all is really creamy. (The beans are the alternate to the cream in the original recipe) Once you are done pureeing it, I set the Instant Pot on Slow Cook to keep it hot. Just before serving I added the cooked potatoes and zucchini I had set aside. It gives some texture to the soup which we like.
Then I topped it with the tiny pieces of zucchini and kale for a nicer presentation.

Serving Size: Serves 8 generously

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  • Yum - 3/30/21

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