Ingredients

  • 2 tablespoons canola oil
  • 2 spanish onion (medium uncooked, diced)
  • 10 cloves garlic clove (medium, coarsely chopped)
  • 1 leek (medium uncooked, cleaned and thinly sliced)
  • 2 teaspoons kosher salt (divided)
  • 1 pound yukon gold potato (uncooked, peeled and diced)
  • 6 cups vegetable broth
  • 3/4 pound kale (uncooked, Tuscan or curly, ribs removed, leaves chopped)
  • 1/2 teaspoon black pepper (freshly cracked)
  • 1/4 teaspoon paprika (hot variety, or to taste)
Read Directions

NutritionView more

230Calories
Sodium111%DV2660mg
Fat12%DV8g
Protein14%DV7g
Carbs12%DV36g
Fiber28%DV7g

PER SERVING *

Calories230Calories from Fat70
% DAILY VALUE*
Total Fat8g12%
Saturated Fat0g0%
Trans Fat
Cholesterol
Sodium2660mg111%
Potassium1000mg29%
Protein7g14%
Calories from Fat70
% DAILY VALUE*
Total Carbohydrate36g12%
Dietary Fiber7g28%
Sugars7g14%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
TammyD 10 Apr
This soup was excellent. I cut the garlic to six cloves because I was concerned 10 would be too much, 6 was perfect. Even though a few steps are involved it only took me about an hour total. I used my food processor and blended it in small batches but didn’t wait until it was room temp. It did fine And I’m so pleased it is so nutritious.