Kale And Leek Soup Recipes
LEEK, KALE & POTATO SOUP TOPPED WITH SHOESTRING FRIES
Make our healthy leek, kale and potato soup for an easy vegetarian lunch or supper. Top with shoestring fries for a bit of crunch
Provided by Sophie Godwin - Cookery writer
Categories Lunch, Supper
Time 45m
Number Of Ingredients 8
Steps:
- Heat oven to 220C/200C fan/ gas 7 and line a baking tray with parchment. Cut the whole potato into matchsticks using a julienne peeler, or shave thin slices using a vegetable peeler, then cut into matchsticks. Pat dry using kitchen paper, then toss with the oil and some seasoning. Spread out on the tray and roast for 15-18 mins.
- Melt the butter in a large saucepan. Add the leeks, chopped potatoes and a pinch of salt, then cook gently for 10 mins until the leeks have softened. Stir in the garlic and cook for 1 min more, then pour in the stock. Simmer for 10-12 mins until the potatoes are soft, then add the kale and cook for 2-3 mins to wilt.
- Stir in the crème fraîche, then blitz with a hand blender and season to taste. Divide the soup between bowls and top with the shoestring fries.
Nutrition Facts : Calories 159 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium
BEEF, KALE AND LEEK SOUP
Make and share this Beef, Kale and Leek Soup recipe from Food.com.
Provided by tannermom
Categories Easy
Time 4h15m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Brown meat. Add all other ingredients in slow cooker and cook on low for 6-8 hours or high for 4-5 hours.
Nutrition Facts : Calories 245.6, Fat 7.5, SaturatedFat 3.2, Cholesterol 96.8, Sodium 1920.6, Carbohydrate 8.9, Fiber 2, Sugar 1.6, Protein 36.9
LEEK AND TURNIP SOUP WITH KALE AND WALNUT GARNISH
I recommend that you make a quick stock with the leek greens, onion and turnips trimmings while you chop the vegetables. Just throw them in a pot with a couple of quarts of water, bring to a simmer, cover partially and simmer 20 minutes. Strain through a fine strainer into a bowl. Kale, which comes from the same botanical family as turnips, makes a complementary garnish and the crunchy walnuts contrast beautifully with the smooth, sweet-tasting soup.
Provided by Martha Rose Shulman
Categories dinner, weekday, soups and stews, main course
Time 1h30m
Yield Serves 4
Number Of Ingredients 12
Steps:
- Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven and add the onion. Cook, stirring, until tender, 4 to 5 minutes. Add the leeks and continue to cook, stirring, until they begin to soften, about 3 minutes. Stir in the garlic and cook, stirring, until the garlic smells fragrant, 30 seconds to 1 minute.
- Add turnips, potatoes or rice, water or stock, bay leaf, and salt, and bring to a boil. Reduce the heat, cover and simmer 45 minutes to an hour. The turnips should be very tender. Remove the bay leaf.
- While the soup is simmering, blanch the kale in boiling salted water just until tender, 1 1/2 to 2 minutes, or steam for about 3 minutes. Transfer to a bowl of cold water, drain and squeeze out excess water. Place the squeezed bunch of kale on your cutting board and slice into thin slivers. Toss with the walnut oil.
- Using a hand blender, or in batches in a regular blender, purée the soup. If using a regular blender fill only half way and cover the top with a towel pulled down tight, rather than using the lid, because hot soup will jump and push the top off if the blender is closed airtight. Strain and return to the pot (turnips are fibrous and the soup will have a better texture if you strain it). Return to the pot and heat through, stirring. Season to taste with salt and pepper. Ladle into bowls and top with a spoonful of greens and sprinkling of walnuts.
Nutrition Facts : @context http, Calories 328, UnsaturatedFat 12 grams, Carbohydrate 46 grams, Fat 15 grams, Fiber 9 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 1726 milligrams, Sugar 14 grams
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