Kale and Leek Soup

Ok, this recipe is not very attractive...I know, I know. But it's so stinkin tasty and so good for you!! This recipe came from my friend, Lindsey Pineda, and I'm SO glad she shared it with me (Thanks Lindsey)!!

This was fairly simple to make and guess what...my kids loved it! They looked at it and said, no way mom. But then I told them it had a chicken taste and they tried it. Then they both asked for a bowl!

This one is gluten free and FULL of nutrients! I also added some rotisserie chicken to my bowl to add a little protein. This soup is great for lunch paired with a salad or I also eat this as my afternoon snack.

Don't be turned off by the appearance. This one is DEFINITELY worth repeating!


    * 2 (200 g) large leeks, cleaned, sliced 1/4-inch-(.6 cm) thick
    * 2 teaspoons olive oil
    * 2 bunches fresh kale, chopped, stems removed
    * 6 cups (960 ml) vegetable or chicken broth (organic, no salt added)
    * Salt and pepper, to taste


    1. Sauté leek in olive oil until soft. Add kale and cook until wilted.
    2. Add broth and cook for 30 minutes on low heat and let cool for 10-15 minutes or until temperature reaches 120°F (65°C).
    3. Place soup into blender or food processor.
    4. Turn machine on and slowly increase puree.
    5. Blend until smooth.
    6. Pour mixture back into pot and heat for 10 minutes, or just until it begins to simmer. Season to taste with salt and pepper.


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