Kale and Leek Soup

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.

Makes 4.5 Servings (1.4L)
Total Time 56 Minutes
Difficulty Intermediate
Container Low-Profile 2.0-litre Container


  • 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


    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.


    Try a dollop of our Cashew Sour Cream Sauce with some toasted pepitas or pine nuts to garnish this soup.

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