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.

Ingredients

• 1 Tablespoon extra virgin olive oil
• 2 (270 g) leeks, washed well, sliced
• 3 cups (90 g) kale, stemmed, chopped
• 4 cups (960 ml) vegetable broth
• 1 teaspoons salt, optional
• ¾ teaspoon ground black pepper
• 3 garlic cloves, chopped
• 1 lemon, zested and juiced
• 1 teaspoon chili flakes

Directions

1. Heat olive oil in a medium saucepot over medium heat. Add leeks and sweat until soft, about 3 minutes. Add garlic, chili flake and kale, cook just until wilted, about 2 more minutes.
2. Add lemon juice, 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. Run the Dips & Spreads Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 60 seconds, using the tamper to push ingredients toward the blades

Notes

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

Nutrition

1 serving (335g)

• Calories: 140

• Total Fat: 6g

• Total Carbohydrate: 20g

  • Dietary Fiber: 3g
  • Sugars: 6g

• Protein: 3g

• Cholesterol: 4.19mg

• Sodium: 880mg