Promotions and Offers
Arrow Created with Sketch. Back to The Recipes

Winter Kale and Egg Soup

  • Better Desk Lunches
  • Snacks and Apps
Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Created with Sketch.
5/5 - 45 Ratings
PRINT Page 1 Created with Sketch.
Prep Time 20 mins
Cook Time
Serving Yield 4

Add an energy-boosting superfood to your meal prep routine by whipping up a batch of this hearty soup. The vegetable stock base is loaded with potatoes, kale, onions, carrots, celery, and poached eggs, making for an aromatic, brothy bowl that will keep you feeling satisfied all afternoon.

By: Family Farm Team


  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 1 medium carrot, diced
  • 1 stalk of celery, chopped
  • 1 garlic clove, minced
  • 6 cups low-sodium vegetable stock
  • 1 bay leaf
  • 1 sprig of thyme
  • 2 russet potatoes, peeled and cubed
  • 1/2 a bunch of kale (6 to 8 leaves)
  • 1 tablespoon lemon juice
  • 4 large Pete and Gerry’s Organic Eggs
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Parmesan cheese, grated, to taste


Step 1

In a large saucepan or stockpot, heat olive oil, then add onion, carrot, and celery. Add a pinch or two of salt and a couple grindings of pepper. Cook on medium until softened, then add garlic and sauté a bit longer until fragrant.

Step 2

Add the vegetable stock, bay leaf, thyme, and potatoes. Season with a few pinches of salt and grindings of pepper. Bring to a boil then reduce heat to simmer.

Step 3

While the potatoes cook, prepare the kale by washing and removing thick stems. Stack the leaves on top of each other, roll them up into a cigar, and slice crosswise into thin ribbons. Add the kale to the pot. If necessary, add more stock or water to the pot.

Step 4

Cover and let the soup cook until the potatoes are easily pierced with a fork, and when a ribbon of kale has become tender; about 10 to 20 minutes.

Step 5

Turn off the heat and stir in the lemon juice. Taste and season with more salt and fresh pepper as needed. To finish, crack the eggs into small cups or ramekins. Gently slide them into the soup. Ladle some of the broth on top of the eggs to submerge them. Put the lid back on the pot and let sit for about 4 minutes or until the whites of the eggs are opaque and the yolk is still soft. If the eggs break into the soup before they are poached, use a fork to swirl them into the soup, like egg drop soup.

Step 6

Ladle the soup into serving bowls, then carefully spoon all or part of the eggs on top. Finish with a grated Parmesan cheese and a drizzle of good olive oil.

How much did you enjoy this recipe?

How much did you enjoy this recipe? Rate it from 1-5 to let us know!



* Required


Sheila Dukes

January 04, 2020

I love any kind of soup, especially broccoli & cheddar, egg drop soup, wonton soup all good!! 💕💕

Reply Page 1 Created with Sketch.

1 Reply

[email protected]

January 05, 2020

We haven't met a soup we didn't love, Sheila! Hope you enjoy this hearty kale and winter veggie soup. It's our favorite this time of year!

Reply Page 1 Created with Sketch.


January 27, 2019

This was seriously so much better than I could've imagined it. The eggs are a must. We added chili oil at the end of ours and it changed from good to AMAZING. Can't recommend it enough.

Reply Page 1 Created with Sketch.

1 Reply

[email protected]

January 27, 2019

We're so excited to hear that it exceeded your expectations, Kansas! Thanks for the tip on the chili oil - we'll definitely be trying that out for an extra punch of heat.

Reply Page 1 Created with Sketch.


January 21, 2019

Easy and nourishing, eager to try. A great all around recipe.

Reply Page 1 Created with Sketch.

1 Reply

[email protected]

January 21, 2019

You just described this soup perfectly, Mary! We're so glad that you're going to give it a try. Enjoy!

Reply Page 1 Created with Sketch.


January 13, 2019


Reply Page 1 Created with Sketch.

Related Recipes