Kale and Leek Soup

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

Ingredients

• 270 g (3) leeks, white part only, washed well, sliced
• 1 Tablespoon extra virgin olive oil, optional
• 150 g (9 cups) kale, stemmed, chopped
• 1.5 l (6 cups) vegetable broth
• 1½ teaspoon salt, optional
• ¾ teaspoon ground black pepper

Directions

1. Heat olive oil in a medium saucepan 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.

Notes