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
- 2 (180 g) leeks, washed well, sliced
- 2 teaspoons extra virgin olive oil, optional
- 3 cups (100 g) kale, stemmed, chopped
- 4 cups (960 ml) vegetable broth
- 1 teaspoon salt, optional
- ½ 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 slightly. Carefully pour soup contents into Vitamix container and secure the lid. Reserve 1 cup of the kale/leek mixture and divide 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.
Chef's Notes
Try a dollop of our Cashew Sour Cream Sauce with some toasted pepitas or pine nuts to garnish this soup.
Ingredients
- 2 (180 g) leeks, washed well, sliced
- 2 teaspoons extra virgin olive oil, optional
- 3 cups (100 g) kale, stemmed, chopped
- 4 cups (960 ml) vegetable broth
- 1 teaspoon salt, optional
- ½ 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 slightly. Carefully pour soup contents into Vitamix container and secure the lid. Reserve 1 cup of the kale/leek mixture and divide 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.
Chef's Notes
Try a dollop of our Cashew Sour Cream Sauce with some toasted pepitas or pine nuts to garnish this soup.
Ingredients
- 3 (270 g) leeks, washed well, sliced
- 1 Tablespoon extra virgin olive oil, optional
- 5 cups (150 g) kale, stemmed, chopped
- 6 cups (1.4 l) vegetable broth
- 1 ½ teaspoons 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 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.
- 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.
Ingredients
- 3 (270 g) leeks, washed well, sliced
- 1 Tablespoon extra virgin olive oil, optional
- 5 cups (150 g) kale, stemmed, chopped
- 6 cups (1.4 l) vegetable broth
- 1 ½ teaspoons 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 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.
- 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.
