Vegan Potato Leek Kale Soup
This Potato Leek Kale Soup is not only delicious, it’s also vegan! It’s a great healthy staple to add to your cold-weather soup line-up.
Equipment
- Immersion blender or blender
Ingredients
- 6 cups torn kale leafs divided
- 4 tbsp olive oil divided
- 12 oz potatoes
- 1 cup chopped leeks
- 1 clove garlic crushed
- 5 cups almond or cashew milk unsweetened
- 3/4 tsp ground cumin
- freshly cracked black pepper
- chili powder (optional)
Instructions
- Preheat the oven to 275 F/135 °C.
- Dress 1 ½ cups of torn curly kale leafs with 1 tablespoon of olive oil and salt. Use your hands to make sure all the leaves have been coated with olive oil. Place the leaves on a baking sheet covered with parchment. Bake for about 12 minutes, until the kale has become crispy.
- Peel and chop the potatoes into small chunks.
- Heat the remaining olive oil in a pot at low heat. Add the leeks and crushed garlic clove and sweat for about 5 minutes, until the leeks have become soft and reduced in size.
- Add the chopped potatoes and cook for another 5 minutes, until the edges have become translucent. Add the nut milk. Once the liquid begins to boil, simmer for 10 minutes. Then, add the remaining kale. Simmer for 20 minutes.
- Carefully, blend or process the soup until you have a creamy consistency. Add the cumin and salt and black pepper per taste.
- Serve the soup with kale chips and sprinkle chili powder on top.
Nutrition
Calories: 192kcal | Carbohydrates: 15g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 6mg | Potassium: 368mg | Fiber: 2g | Sugar: 1g | Vitamin A: 7IU | Vitamin C: 17mg | Calcium: 15mg | Iron: 1mg