Kale Soup With Roasted Garlic and Smoked Paprika

10 40 279
Ingredients Minutes Calories
Prep Cook Servings
10 min 30 min 2
Kale Soup With Roasted Garlic and Smoked Paprika
Health Highlights
Boost your immune system with this Kale & Roasted Garlic Soup!


1 bulb Garlic (roasted)
1 tsp Extra virgin olive oil (for garlic)
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 (de-stemmed and chopped into bite size pieces)


  1. Preheat your oven to 400°F (204°C).
  2. To roast your garlic: peel and discard the outer papery layers of your garlic bulb. Using a sharp knife, cut about 1/2 inch from the top of the bulb. Put garlic in a baking dish and drizzle with olive oil. Cover the bulb with aluminum foil and bake for 30-40 minutes. Garlic should be brown and soft when pressed. Cool bulbs and remove them from the peel with a fork. 
  3. While your garlic is cooking, prep your vegetables and heat a stockpot or large saucepan over medium heat.
  4. Add olive oil to the pot and let warm up for about 30 seconds. Then, add the leeks, salt, and pepper and cook down, stirring often. This will take about 3-5 minutes before the leeks become soft. 
  5. Add the vegetable stock, potato, and smoked paprika to the pot with your leeks.
  6. Cover the pot, reduce the heat to low, and simmer for 10 minutes, until vegetables are tender.
  7. Remove the pot from the heat then add the garlic cloves to the pot and mix with a large spoon. 
  8. Remove soup from the pot in batches and add it to a blender. Blend the soup until smooth and return to the pot.
  9. Add the kale to the pot and bring to a simmer over medium heat until the kale is tender. Remove the pot from heat. Serve immediately or freeze for leftovers.


Quick Tips

  • This is a perfect quick prep meal that makes nice leftovers. Double or triple the batch and freeze the remaining for later.
  • Add a squeeze of lemon for a citrus finish and for more texture and protein you can add cooked quinoa, rice, or shredded chicken.

Nutritional Highlights

  • Kale is an excellent source of Vitamin C, making it a wonderful immune-boosting food.
  • Leeks are a wonderful food with antimicrobial properties.

Nutrition Facts

Per Portion

Calories 279
Calories from fat 156
Calories from saturated fat 21.6
Total Fat 17.3 g
Saturated Fat 2.4 g
Trans Fat 0.0 g
Polyunsaturated Fat 8.3 g
Monounsaturated Fat 25.1 g
Cholesterol 0
Sodium 1951 mg
Potassium 685 mg
Total Carbohydrate 28.4 g
Dietary Fiber 6.3 g
Sugars 7.2 g
Protein 5.5 g

Dietary servings

Per Portion

Vegetables 3.5

Energy sources


Meal Type(s)