One of my favourite soups to make within the fall and winter is potato leek. Maybe it’s a few of my Irish roots eager to make up for the unhappy years I wasn’t consuming potatoes, however regardless of why, I like these items! The addition of kale is even one thing Tim accepts on this dish, and belief me, he’s not kale’s greatest fan. Since it was first revealed years in the past, I’ve made just a few scrumptious upgrades to this vegan potato leek and kale soup so it’s creamier and extra flavorful than ever!

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Why Potato Leek Soup?

The first time potato leek soup even entered my mind house was in grad faculty when my roommate made it. She preferred to make use of butter, cream and bacon. For me, with a meat-free weight loss program, I made my very own scrumptious model. It seems it’s one thing meat lovers take pleasure in, too!

Poor potatoes have gotten a nasty popularity from the ever-lying weight loss program business. How they obtained grouped with processed white meals, I’ll by no means know, as they’ve been loved in just about each tradition for a lot of centuries. Potatoes are an amazing fall and winter good, and a scrumptious starch that gives power for the mind and muscle groups, whereas conserving you satiated, too.

Leeks, like potatoes and kale, are a chilly climate crop. If you haven’t explored them but, they’re a member of the onion and garlic household, with anti-bacterial brokers. If you take pleasure in these flavors, leeks present a extra delicate model together with candy and earthy tones.

After mixing collectively these meals, kale provides a pop of coloration and texture.

Potato Leek and Kale Nutrition

On prime of the power potatoes present, they include three grams of protein, 2 grams of fiber, and 1/three of your day by day worth of vitamin C! The most enjoyable reality for me to share about potatoes is that they have extra potassium than a banana!

Leeks (in addition to the onions and garlic on this recipe) are a supply of prebiotic fiber. They additionally include allicin and sulfides – phytochemicals that are linked to improved immunity and respiratory well being.

Kale clearly has an amazing vitamin profile as it’s wealthy in antioxidants, whereas offering fiber and vitamins like Vitamin C, Ok, iron, and folate.

Satisfying Taste and Texture

Sometimes I like chunky textured soups and others I need creamy. If you like a creamy textured soup however wish to add the kale, use the immersion blender earlier than including your greens. Just by mixing this soup when it’s finished cooking, you’ll get a satisfying creamy texture. But, you’ll can enhance the bodily satiety issue – and the creaminess much more – should you mix in a rinsed can of white beans! They’ll add much more fiber, plus some plant protein, each proven in analysis to extend emotions of fullness.

If you wish to take it a step additional, combine in a tablespoon of dietary yeast to every bowl, or a 1/four cup to all the recipe. This provides a lift of taste, B-vitamins and protein. If cheese is a part of your weight loss program, you may add some cheddar, too.

vegan potato leek soup

 

Vegan Potato Leek and Kale Soup

This flavorful vegan potato leek soup will get coloration and texture from kale, whereas nonetheless providing a creamy texture and crave-able style. You’ll be making all of it 12 months lengthy!

Prep Time10 minutes

Cook Time35 minutes

Total Time45 minutes

Course: Appetizer, Main Course, Side Dish

Cuisine: American

Keyword: dairy free soup

Servings: 6

  • 1 tbsp olive or avocado oil
  • three cloves garlic, minced
  • 2 giant leeks quartered and lower into 1/four inch slices
  • 2 cups white onion (1 giant or 2 small) diced
  • 2 lbs gold potatoes lower into half inch cubes
  • four cups low sodium vegetable broth
  • four cups chopped contemporary curly kale or 2 cups lower frozen kale
  • ½ tbsp chopped contemporary rosemary
  • salt and pepper to style

Optional

  • 1 can white beans rinsed and drained
  • ¼ cup dietary yeast flakes
  • Chop garlic and greens as indicated with the components listing.

  • Heat oil in stockpot over low-medium earlier than including chopped garlic and stirring for about 1 minute.

  • Add the chopped leeks and onions. Cover for 5-10 minutes, stirring sometimes, or till the onions & leeks tackle a barely translucent coloration.

  • Add chopped potatoes and vegetable broth and canopy. Bring to a boil after which scale back to a simmer for a complete cooking time of 20-25 minutes.

  • Add dried rosemary, salt and pepper, in addition to non-compulsory components, earlier than stirring.

  • For a hearty texture, rigorously mash with a potato masher. For a easy, creamy texture, use an immersion blender for 20-30 seconds. Alternatively, chances are you’ll let cool earlier than transferring to a top quality blender.

  • Stir within the kale whereas nonetheless sizzling, earlier than serving.

 

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