Kale and Leek Soup Recipe | Vitamix

Kale and Leek Soup

This boldly flavored soup offers tremendous texture, combining a silky smooth puree with the cooked soup base for the perfect mouthfeel.

This boldly flavored soup offers tremendous texture, combining a silky smooth puree with the cooked soup base for the perfect mouthfeel.

Total Time56 Minutes
Yield
DifficultyIntermediate

Kale and Leek Soup

Dietary Interests

Vegetarian, Vegan, Gluten-Free

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Ingredients

2 180 g leeks, washed well, sliced
2 teaspoons extra virgin olive oil, optional
3 cups 100 g kale, stemmed, chopped
4 cups 960 ml vegetable broth
1 teaspoon salt, optional
½ teaspoon ground black pepper

2 180 g leeks, washed well, sliced
2 teaspoons extra virgin olive oil, optional
3 cups 100 g kale, stemmed, chopped
4 cups 960 ml vegetable broth
1 teaspoon salt, optional
½ teaspoon ground black pepper

3 270 g leeks, washed well, sliced
1 Tablespoon extra virgin olive oil, optional
5 cups 150 g kale, stemmed, chopped
6 cups 1.4 l vegetable broth
1 ½ teaspoons salt, optional
¾ teaspoon ground black pepper

3 270 g leeks, washed well, sliced
1 Tablespoon extra virgin olive oil, optional
5 cups 150 g kale, stemmed, chopped
6 cups 1.4 l vegetable broth
1 ½ teaspoons salt, optional
¾ teaspoon ground black pepper

1. Heat olive oil in a medium saucepot over medium heat. Add leeks and sweat until soft, about 3 minutes. Add kale and cook just until wilted, about 2 more minutes.
2. Add broth and bring to a boil, then reduce to medium-low heat and cook for 30 minutes. Remove from heat and allow to cool slightly. Carefully pour soup contents into Vitamix container and secure the lid. Reserve 1 cup of the kale/leek mixture and divide between serving bowls if a textured soup is desired.
3. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 1 minute. Season with salt and pepper and serve immediately.

1. Heat olive oil in a medium saucepot over medium heat. Add leeks and sweat until soft, about 3 minutes. Add kale and cook just until wilted, about 2 more minutes.
2. Add broth and bring to a boil, then reduce to medium-low heat and cook for 30 minutes. Remove from heat and allow to cool slightly. Carefully pour soup contents into Vitamix container and secure the lid. Reserve 1 cup of the kale/leek mixture and divide between serving bowls if a textured soup is desired.
3. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 1 minute. Season with salt and pepper and serve immediately.

1. Heat olive oil in a medium saucepot over medium heat. Add leeks and sweat until soft, about 3 minutes. Add kale and cook just until wilted, about 2 more minutes.
2. Add broth and bring to a boil, then reduce to medium-low heat and cook for 30 minutes. Remove from heat and allow to cool slightly. Carefully pour soup contents into Vitamix container and secure the lid, reserving 2 cup of the kale/leek mixture and dividing between serving bowls if a textured soup is desired.
3. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 1 minute. Season with salt and pepper and serve immediately.

1. Heat olive oil in a medium saucepot over medium heat. Add leeks and sweat until soft, about 3 minutes. Add kale and cook just until wilted, about 2 more minutes.
2. Add broth and bring to a boil, then reduce to medium-low heat and cook for 30 minutes. Remove from heat and allow to cool slightly. Carefully pour soup contents into Vitamix container and secure the lid, reserving 2 cup of the kale/leek mixture and dividing between serving bowls if a textured soup is desired.
3. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 1 minute. Season with salt and pepper and serve immediately.

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