| 9 | 25 | 259 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Meals |
| 10 min | 15 min | 2 |
| 2 tbsp | Extra virgin olive oil |
| 2 medium leek(s) | Leek (chopped) |
| 1 tsp | Salt |
| 1 dash | Black pepper |
| 2 1/2 cup | Vegetable stock/broth |
| 1 potato | Potato (diced) |
| 1/2 tsp | Paprika, smoked |
| 2 cup | Kale (chopped into bite size pieces) |
| 1 bulb | Garlic (roasted) |
Heat oil in a saucepan over medium heat.
Add leeks, salt and pepper and cook, stirring often, for 3-5 minutes, until soft.
Add stock, water, potato and paprika.
Cover, reduce heat to low and simmer for 10 minutes, until vegetables are tender.
Remove from heat. Squeeze cloves from garlic into pan. Blend half of the soup in blender.
Return soup to pan and stir in kale, bring to a simmer over medium heat until kale is tender.
The soup will be quite thick, if you like thinner soup, add broth or water.
| Vegetables | 3.5 |
