Kale and Leek Soup
This boldly flavored soup offers tremendous texture, since half the recipe is blended in your Vitamix, while the other half simmers on the stove.
Ingredients
- 2 (180 g) leeks, sliced, washed
- 2 teaspoons olive oil, optional
- 6 cups (100 g) kale, stemmed, chopped
- 4 cups (960 ml) vegetable broth
- salt and pepper, to taste
Directions
- Sweat leeks in olive oil until soft, about 3 minutes. Add kale and cook just until wilted.
- Add broth and cook for 30 minutes on low heat. Let cool off the heat for 10-15 minutes. Carefully pour soup contents into Vitamix container and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 1 minute 30 seconds. Season with salt and pepper.
Notes
If desired, remove 1 cup of kale/leek mixture before adding broth, and place in bowls before pouring soup to add texture.
Nutrition Information
| Serving Size | 1 serving (422 g) |
| Amount Per Servings | |
| Calories | 110 |
| Total Fat | 3.5 g |
| Saturated Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 850 mg |
| Total Carbohydrate | 17 g |
| Dietary Fiber | 4 g |
| Sugars | 6 g |
| Protein | 4 g |
Kale and Leek Soup is rated
out of
5 by
17.
Rated 5 out of
5
by
Mojo from
Delicious
Leek and kale soup is awesome. Heeding some of the other reviews I decided to add some items while the Leek and kale was in the chicken broth for a half hour. I sautéed half an onion and put in just a handful of cannellini beans. I didn't want the onion to overtake the leek. Will totally be making this again. Also the recipe doesnt remind you to take half out before you put it in the vitamix so don't forget! I took out only a quarter of the Leek, kale, beans, and onion. Yum.
Date published: 2016-09-17
Rated 5 out of
5
by
D Man from
Pleasantly Surprised
Made this a few days ago and took it to work for lunch. Thought it might be lacking without spices but the taste of the leek and kale with the backdrop of vegetable broth proved very worthy. Simple, filling and healthy.
Date published: 2015-10-30
Rated 5 out of
5
by
Joee from
Absolutely Tasty
My wife just had an Oral Surgery so I need something really good for her to since she is temporarily on soft diet. She usually does not like soup, but ate this and asked for more. I made a little adjustment by adding bullion and so fresh hot pepper since we like everything spicy.
It was really good, creamy and tasty.
Date published: 2015-12-31
Rated 4 out of
5
by
Mindy from
Surprisingly Tasty
I was hosting a dinner party for guests on a restricted diet. I wanted to add a soup course, but was challenged to find a recipe that didn't include items they weren't eating (e.g. dairy, beans, potatoes, squash). This was the only one I found that also got good reviews. I made this, and not only did they finish their bowls, they even asked for the recipe. Only change I'd make is to add some more spices.
Date published: 2016-02-05
Rated 4 out of
5
by
BarbB326 from
Loved this recipe!
I really enjoyed this recipe but I could tell it was going to lack some seasoning, hence the 4 stars. I used EVOO and garlic infused olive oil, seasoned salt and added minced garlic. The final results were delicious.
Date published: 2016-02-26
Rated 4 out of
5
by
GMama from
Good Green Flavor
I made this soup for lunch today. For me it was OK. I'm an omnivore. I'll make the soup again but with a little garlic and a dollop of plain yogurt. My husband (a carnivore) said it was tasty but didn't stick to his ribs.
Date published: 2015-11-24
Rated 5 out of
5
by
AnnieB from
Delicious, light soup
I found this soup to be delicious. I added a few springs of fresh thyme, since others found it to be lacking in seasoning, but I thought that the vibrant kale and subtle leek really came through in a delightful way.
Date published: 2017-05-15
Rated 5 out of
5
by
TMcGee from
Just add BACON!
I understand this is to be a healthy soup, but the flavor of the bacon...perfection! its adds what is lacking. I’ve been making this soup for over 2 years and of all the additions/changes I’ve tried, bacon wins hands down.
Date published: 2018-03-31
