Skip To Content

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

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

  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.

Due to inactivity, your session has timed out and is no longer active.

Reload the page