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Everything You Need To Make Kale, Leek, and Potato Soup and Mint Pesto

• Leeks

• Potatoes

• Garlic cloves

• Vegetable Broth

• Kale

• Sour cream

• Salt and pepper

• Olive Oil

• Almonds

• Mint

• Parsley

• Lemon

Easy Substitutions and Variations

Gluten free. If you need something gluten-free—you’re in luck—this is already gluten-free!

Substitute your choice of nuts. Swap out the almonds for walnuts or pine nuts.

Change your greens. Try switching kale for spinach.

Not into mint? This soup would be great with basil pesto as well!

Want to keep it vegan? Don’t add the sour cream, add lemon juice instead to keep it tangy.

Looking for some spice? Sprinkle some red pepper flakes at the very end or even blend it in at the blending stage.

Kale, Leek, and Potato Soup Recipe

Ingredients:

• 2 tbsp olive oil

• 4 medium-large potatoes, cubed

• 5 leeks, washed and sliced into half-moons

• 2 garlic cloves, minced

• 6 vegetable broth

• 1 cup kale

• 2 tbsp sour cream, crème fraîche, or Greek yogurt

Instructions:

1. Combine ingredients. Add olive oil, leeks, chopped potatoes, and a pinch of salt to your soup pot.

2. Cook. Cook gently for 10 minutes, until the leeks have softened.

3. Stir. Stir in the garlic and cook for 1 minute. Pour in the vegetable broth.

4. Simmer. Simmer for 10-12 minutes, until the potatoes are soft.

5. Wilt the kale. Add the kale and cook for 2-3 minutes, until kale is wilted.

6. Stir in. Stir in the crème fraîche (or sour cream/greek yogurt), then blend with an immersion blender. Season to taste.

7. Divide. Divide the soup between bowls and top with mint pesto.

Mint Pesto Recipe

Ingredients:

• 1/4 cup whole raw, unsalted almonds with skins

• 2 cups packed mint leaves, thick stems removed

• 1 cup packed parsley leaves, thick stems removed

• 1/3 cup hot tap water

• 1/4 cup olive oil

• 2 teaspoons lemon juice

• 1 teaspoon lemon zest

• 1 clove garlic, finely sliced, optional

• 1/4 teaspoon salt

• Pinch ground black pepper

Instructions:

1. Preheat. Preheat the oven to 350ºF.

2. Spread. Spread the almonds on a baking sheet and toast in the oven for 8 to 10 minutes, or until they are fragrant.

3. Let cool. Remove from the oven and let cool.

4. Boil. Bring a large saucepan of water to a boil. Set a bowl of ice water next to the stove.

5. Blanch. Add the mint and parsley to the boiling water and leave for 5 to 10 seconds, or just until they wilt. With a slotted spoon, transfer the herbs to the bowl of ice water. Swish them around for 30 seconds.

6. Drain. Drain into a colander and, with your hands, squeeze out as much liquid as possible.

7. Chop. In a food processor, combine the almonds, mint, parsley, hot tap water, olive oil, lemon juice, lemon zest, garlic, salt, and pepper. Pulse until finely chopped.

8. Puree. Set the processor on continuous speed, and puree until creamy. If you like a slightly chunky pesto, stop the machine before it becomes smooth.

9. Taste. Taste and add more salt and pepper if you like. Transfer to a glass jar and store in the refrigerator for up to 5 days or freeze in ice cube trays for up to 12 months.

More Soup Recipes from Swift Wellness

• Italian Spinach Soup

• Old Fashioned Potato Soup With Gnocchi