Leek, Potato and Kale Soup |
This deliciously creamy soup is a clever way to get your family to eat
kale, a most nutritious green vegetable. Come home to steamy hot soup
that just needs to be blended before serving.
Ingredients
- 1 tsp ghee or olive oil
- 2 medium leeks, white and tender green parts only,
- rinsed well and thinly sliced
- 4 cups broth
- 1 large potato, cut into ½-inch dice
- 2 cups rinsed and chopped kale leaves
- ½ tsp sea salt
- 1/8 tsp nutmeg
- Freshly ground pepper to taste
- 2 tbsp finely chopped parsley for garnish
- 1 tbsp finely chopped chives for garnish
Directions
Place all ingredients except nutmeg, pepper and garnish into the crockpot and simmer on low for at least six hours.
Using a hand blender, purée the mixture until smooth. Add nutmeg and pepper, and then reheat.
Serve with a sprinkling of parsley and chives.
Serves 4.
Learn more about Louise Racine >>
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