Leek and Potato Soup With Kale and Cauliflower
A True Winter Wonder
With winter well on its way, I think it's high time I shared this recipe with you. Who doesn't love a warm, calming bowl of soup on an icy winter day? It's truly the best way to get all the vitamins we need all in one meal, and at the same time, it's just so pleasant to cozy up with.
All of the ingredients can just be thrown in one pot, and you're pretty much set to go—and that is my favorite thing about this recipe, that it's so easy to make! I have been making this recipe for well over 10 years, and it is definitely in my top three favorite winter soups.
A Delicious and Nutritious Soup
What makes it so special is that it has a very light and earthy flavor, but it is so hearty and chock full of vital nutrients that are especially great at this time of the year. Many people find themselves vulnerable to sickness around wintertime, and it's really no wonder because summer provides us with all kinds of delicious seasonal fruits that we can't get enough of. Then, winter comes around and we stop eating all those fruits, and suddenly we have a shortage of essential vitamins in our diet, namely Vitamin C.
Thankfully, all the vegetables in this soup (yes, even the potatoes!) provide a hefty dose of Vitamin C in addition to many other nutrients. Of course, if you choose the creamed option, there's a good amount of protein as well.
As always, there is room for experimentation here. Personally, I enjoy the fresh and earthy flavor of all the vegetables, so I prefer to keep my seasonings to a minimum. That's not to say that some curry powder or perhaps a little poultry seasoning wouldn't be excellent additions, because they most likely would be. As it is your kitchen and your palate, please adjust it according to your own taste buds (I won't be offended).
I would love to hear what you do to make this soup your own, so please leave a comment below. I would love to hear from you. Happy cooking!
For a Brothy Soup:
- 1 bunch lacinato kale, roughly chopped
- 1/2 head cauliflower, divided into bite-sized florets
- 4 to 5 red potatoes, medium dice
- 3 leeks, 1/4-inch slice
- 8 cups water
- 5 bouillon cubes
- 2 tablespoons minced garlic
- 1 tablespoon avocado oil (see note below)
- Salt and pepper, to taste
Additions for a Creamy Soup:
- 1/2 to 1 block tofu, depending on how creamy you would like your soup to be
- 1 bouillon cube
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
Note About Avocado Oil
I think it's worth mentioning that it is not necessary to use avocado oil; you can use olive oil if that's what you like. However, I recommend doing your best research on which oils to use when cooking. From what I have learned, avocado oil is the safest to use when cooking, especially at higher temperatures, whereas olive oil is not. Thusly, I prefer to use olive oil at room temperature or with indirect heat (such as drizzling over a finished bowl of soup).
- Prepare all the vegetables and place them in separate bowls once they are chopped. This step must be done completely before beginning to make the soup because they will not cook very long, and the process goes by quickly.
- Heat the oil in a dutch oven over medium-high heat. During the next few steps, be sure to stir frequently. Add the leeks and saute for 1.5 minutes.
- Add the potatoes and garlic and saute for 2 minutes.
- Add the cauliflower and saute for 1 minute.
- Add in the kale, water, bouillon cubes, and the seasoning, and bring the soup to a boil. If you are making a creamy soup, blend all the optional ingredients, plus an additional 3 ladlefuls of the soup broth, in a blender while the soup is heating, and then add it in.
- Once the soup is boiling, reduce the heat to medium, place the lid on and cook for 5 minutes or until the vegetables are all tender. Enjoy!
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© 2019 Melanie