Who doesn't love a good potato leek soup? It's definitely up there in my list of comfort foods. But this sure was a twist, adding kale (and probably losing a few readers). Kale isn't really a well-appreciated veggie, you know?
Kale's actually an incredibly healthy food (read up on kale's health benefits here), and psst....you might not even taste it in this soup!
We snagged some amazing fresh veggies for this soup at a local A Rocha Canada farm. Read about my experience there by clicking here.
Salting throughout the cooking process helps the soup build its flavour over time, rather than adding a dump at the end and tasting a mouthful of salt.
I used Better Than Bouillon Roasted Chicken Base, available at most supermarkets, which has a great chicken taste but may seem salty to some. To use Better Than Bouillon, add 3 teaspoons to the recipe and enjoy.
Adding lemon juice wasn't really something I would've thought of. I mean, I've tried adding (a little) apple cider vinegar to my vegetable soups, because its apparently really good for you, and it tasted great, but I'd never thought of lemon juice. It added a great oomph kind of taste that just took away the saltiness and drew out the flavour of the soup.
Here's the recipe, hope you enjoy:).
Potato Leek Kale Soup
Ingredients:
2 medium-sized potatoes*
3 kale leaves, without stems
1 leek
1/2 onion
2 cloves garlic
3 cups water
bouillon
salt + pepper, to taste
1 tbsp. oregano, if desired
lemon juice, to taste
vegetable oil, for sauteing
Directions:
Wash and prep all ingredients.
In a medium-sized saucepan, saute leek, garlic, and onion over medium heat until onion becomes translucent.
Add water and bouillon to pot, and bring to a boil.
Reduce to a simmer and add cubed potato and small pieces of kale leaves.
Simmer until potatoes are cooked, about 10-12 minutes.
Add lemon juice, mix and serve.
Optional: Add oregano, and adjust to preference.
Notes:
I used purple potatoes for a splash of colour.
Salt and pepper throughout, as needed.
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