POTATO, LEEK AND KALE SOUP
As Winter approaches, we find ourselves reaching for heartier, more warming meals. Soup is such a great winter food. Not only is it convenient to cook in large batches and freeze, it is a delicious way to boost nutrient intake for all of the family.
This classic potato and leek combination has been tweaked just slightly with the addition of kale.
Kale is packed with vitamins and minerals. Rich in vitamins A, C, and K, it gives our immune systems that extra support we need over the colder months, and doesn’t detract from the delicious flavour of this soup. Add a sprinkle of sesame seeds for an extra dose of B vitamins, and curl up with a big bowl of this warming beauty.
Potato, Leek, & Kale Soup
1 tbsp of olive oil
½ a brown onion
1 clove of garlic
1 large leek
4 medium white potatoes
1 litre of chicken stock
1 cup of washed and chopped kale
½ cup milk
Salt and Pepper to taste
Sesame seeds to serve
In a large saucepan, heat 1 tbsp of olive oil, ½ a diced onion, and 1 clove of crushed garlic over a medium heat. Stir until onions start to soften and become translucent. Slice one large leek along the length, and wash very well. Cut into thin semi circle slices, and add to the onion mix. Stir for a minute or so, then add 4 white potatoes, diced into small cubes.
To this, add your 1L chicken stock, and bring the mixture to a boil then reduce heat and simmer until potatoes are soft. At this point, add 1 cup washed finely chopped kale, and cook for a further 5 minutes.
Turn off the heat and add 25g of butter, and ½ a cup of milk. Use a stick blender to puree your soup, then season with salt and pepper to taste.
Sprinkle with sesame seeds and serve with crusty bread.
Makes 4 serves.