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
- 270 g (3 ) leeks, washed well, sliced
- 1 Tablespoon extra virgin olive oil, optional
- 150 g (9 cups) kale, stemmed, chopped
- 1.4 l (6 cups) vegetable broth
- 1½ teaspoon kosher salt, optional
- ¾ teaspoon ground black pepper
Directions
- 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.
- 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 for 10-15 minutes. Carefully pour soup contents into Vitamix container and secure the lid, reserving 1 cup of the kale/leek mixture and dividing between serving bowls if a textured soup is desired.
- 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.
Notes
Try a dollop of our Cashew Sour Cream Sauce with some toasted pepitas or pine nuts to garnish this soup.
Nutrition Information
Serving Size | 274 g (1 serving) |
Amount Per Servings | |
Calories | 80 |
Total Fat | 2.5 g |
Saturated Fat | 0 g |
Cholesterol | 0 mg |
Sodium | 600 mg |
Total Carbohydrate | 12 g |
Dietary Fiber | 3 g |
Sugars | 4 g |
Protein | 3 g |
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