Many of you have told me how much you like good recipes on my blog, so here is a REALLY good healthy soup recipe that is really tasty and fairly easy to make. Your guests will think this is a restaurant soup! It almost tastes like a cream-based soup, but it’s not, so it’s healthy. Even if you’ve never cooked a leek or kale, don’t let that scare you – you can do it.
I like to share healthy recipes that taste good and are not difficult to make. You’ll need a blender for this one.
This makes about 4 large bowls; you can double the recipe if you prefer more. It takes about 1 hour total to make this.
- 2 Tbsp coconut oil (other oils can be used but I prefer healthy coconut oil)
- 1 bunch leeks
- 1-2 cloves garlic (crushed)
- 2 cups organic potatoes (chopped)
- 4 cups veggie or chicken broth
- 1 cup water
- 6 cups organic Kale (about 3 or 4 large leaves, washed & chopped)
- Salt & Pepper to taste
- Chop up the leek – only use the white & light green parts and discard the darker green parts. Saute the chopped leeks in pot with coconut oil for 10 minutes on medium-low heat (be careful not to let it brown).
- Add broth, water and potatoes and garlic. Cover and simmer for 20 minutes until the potatoes are cooked.
- While soup is simmering, saute kale in a separate pan with coconut oil for about 5-10 minutes until tender. I tend to add some water so the kale doesn’t burn as it helps steam and soften the kale.
- Add kale to the soup. Stir. Let the soup cool a bit.
- When the soup has cooled to a luke-warm temperature or cooler, get your blender and fill it to about 1/3 of capacity. Blend it well, pour the soup out and keep blending batches of the soup until you’re done.
- Reheat the soup when you’re ready to eat. Add salt & pepper to suit your own taste.