Mains Recipes

Simple Leek and Kale Soup Recipe

Leek and kale soup, ready to serve!

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
Serves 4
Print
144 calories
14 g
13 g
8 g
6 g
3 g
341 g
1038 g
4 g
0 g
5 g
Nutrition Facts
Serving Size
341g
Servings
4
Amount Per Serving
Calories 144
Calories from Fat 70
% Daily Value *
Total Fat 8g
12%
Saturated Fat 3g
16%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 13mg
4%
Sodium 1038mg
43%
Total Carbohydrates 14g
5%
Dietary Fiber 2g
8%
Sugars 4g
Protein 6g
Vitamin A
173%
Vitamin C
108%
Calcium
18%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 tbsp olive oil
  2. 1 leek
  3. 200g of kale
  4. 1 onion
  5. 1 clove of garlic (or more if you like garlic)
  6. 900ml vegetable or chicken stock
  7. salt and pepper to taste
  8. 50g stilton and/or cheddar to serve
Instructions
  1. Roughly chop the leek, onion and finely chop the garlic. If using fresh whole kale, tear off the leaves leaving behind any tough stalks.
  2. Gently fry the onion, leek and garlic for a few minutes on medium heat.
  3. Add the kale to the pot and stir until the leaves have wilted.
  4. Add the vegetable stock and bring to the boil, then simmer for a few minutes.
  5. Blend together using your blender to a consistency you like. I like this soup with a few chunks of veg in it.
  6. Stir in some freshly ground black pepper and salt to taste.
  7. Serve with chunks of cheese crumbled on top.
Notes
  1. An electric blender is required for this recipe
beta
calories
144
fat
8g
protein
6g
carbs
14g
more
Elsa Eats http://www.elsaeats.com/

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