Easy Kale Soup
Serving Size / Yield
- 2 Large Leeks, cleaned, sliced ¼" thick
- 2 tbs Olive Oil
- 6 cups Fresh Kale, stemmed and chopped
- 4 cups Vegetable Broth
- 1 tsp Salt
- ½ tsp White Pepper
- 2 tsp Chopped Fresh Sage
Start by sauteing leeks in olive oil until soft in a large ban.
Add in kale to the skillet and cook until wilted.
Next, add in broth, salt and white pepper.
Cook for about 30 minutes on low heat, then let cool for 10-15 minutes.
Add in fresh sage and stir.
Use a blender to puree the soup until it's smooth.
Work in batches.
Warm soup back up on low heat.
Season with salt and pepper.