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Simple Leek and Kale Soup Recipe

Updated 10th January 2021

I’ve signed up with a vegetable box scheme 3 months ago and it’s been a very enlightening experience. Every week you get a box of local, organic, seasonal vegetables and I find it fun trying to figure out what to make using that week’s veggies. It has also made me more aware of what vegetables are in season and thus cheaper if you were to buy in a supermarket.

I highly recommend signing up to support your local farmers. If you work near the University of Manchester, Vegbox People deliver on site every Tuesday from 12 noon – 5:30pm, thus eliminating the worry of not having someone at home to accept the delivery of a box. If not, you can look for your nearest veg box provider by searching Soil Association.

Leek and kale are both vegetables in abundance in Winter so I’ve been making this soup a lot. You can use any type of kale in this recipe.

Leek and Kale soup

Servings 4

Ingredients

  • 1 tbsp olive oil
  • 1 leek
  • 200 g of kale
  • 1 onion
  • 1 clove of garlic or more if you like garlic
  • 900 ml vegetable or chicken stock
  • salt and pepper to taste
  • 50 g stilton and/or cheddar to serve

Instructions

  • Roughly chop the leek, onion and finely chop the garlic. If using fresh whole kale, tear off the leaves leaving behind any tough stalks.
  • Gently fry the onion, leek and garlic for a few minutes on medium heat.
  • Add the kale to the pot and stir until the leaves have wilted.
  • Add the vegetable stock and bring to the boil, then simmer for a few minutes.
  • Blend together using your blender to a consistency you like. I like this soup with a few chunks of veg in it.
  • Stir in some freshly ground black pepper and salt to taste.
  • Serve with chunks of cheese crumbled on top.

Notes

An electric blender is required for this recipe

1 Comment

  • Greenhouse Vegetarian Cafe | Elsa Eats
    10th January 2021 at 7:12 pm

    […] 8.5/10 -1 for the wood board for quiche, -0.5 for the cake that was a bit too sweet. The cake is still better than the ones from Teacup/The Cafe at the Museum as the frosting layer isn’t as thick. The slices are smaller than the ones in Teacup/The Cafe at the Museum but I did struggle to eat the latter’s as the slice was so big. The price is also more to my liking at £2.25 compared to £3.50/£4. The quiche I had was very nice and the salad had a wonderful mix of texture and flavours, definitely worth the £5.25. This cafe is owned by the University of Manchester and as such, any staff or students can use the FoodInAdvance scheme to get 10% off. They also work with the Vegbox People which I go into some depth about in my Simple Leek and Kale Soup recipe. […]

    Reply

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