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Kale and Leek Soup

This boldly flavored soup offers tremendous texture, combining a silky smooth puree with the cooked soup base for the perfect mouthfeel.

Kale and Leek Soup


  • 3 (270 g) leeks, washed well, sliced
  • 1 Tablespoon extra virgin olive oil, optional
  • 9 cups (150 g) kale, stemmed, chopped
  • 6 cups (1.4 l) vegetable broth
  • 1½ teaspoon kosher salt, optional
  • ¾ teaspoon ground black pepper


  1. Heat olive oil in a medium saucepot over medium heat. Add leeks and sweat until soft, about 3 minutes. Add kale and cook just until wilted, about 2 more minutes.
  2. Add broth and bring to a boil, then reduce to medium-low heat and cook for 30 minutes. Remove from heat and allow to cool slightly. Carefully pour soup contents into Vitamix container and secure the lid, reserving 2 cup of the kale/leek mixture and dividing between serving bowls if a textured soup is desired.
  3. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 1 minute. Season with salt and pepper and serve immediately.

Chef's Notes

Try a dollop of our Cashew Sour Cream Sauce with some toasted pepitas or pine nuts to garnish this soup.

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