Kale Soup With Roasted Garlic and Smoked Paprika

9 25 308
Ingredients Minutes Calories
Prep Cook Servings
10 min 15 min 2
Kale Soup With Roasted Garlic and Smoked Paprika
Health Rating
Boost your immune system with this Kale & Roasted Garlic Soup!


1 bulb Garlic (roasted)
2 tbsp Extra virgin olive oil
2 medium leek(s) Leek (chopped)
1 tsp Salt
1/8 tsp 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 degrees F. and prep your garlic for roasting.


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 1 tsp of 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 on the oven over medium heat.


2. Add the 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. 


3. Add the vegetable stock, potato and smoked paprika to the pot with your leeks.

4. Cover the pot, reduce the heat to low and simmer for 10 minutes, until vegetables are tender.

5. Remove the pot from the heat then add the garlic cloves to the pot and mix around with a large spoon. 


5. Remove half of the soup with a ladle and add it to a blender. Blend the soup and then pour it back into the remaining soup for a half smooth, half textured consistency. 


6. Add the kale to the pot and bring to a simmer over medium heat until the kale is tender. Remove the pot from heat and serve immediately. 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 liver loving food with antimicrobial properties.

Nutrition Facts

Per Portion

Calories 308
Calories from fat 133
Calories from saturated fat 45
Total Fat 14.8 g
Saturated Fat 5.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 7.8 g
Monounsaturated Fat 23.3 g
Cholesterol 0
Sodium 2418 mg
Potassium 784 mg
Total Carbohydrate 38 g
Dietary Fiber 8.3 g
Sugars 5.3 g
Protein 6.2 g

Dietary servings

Per Portion

Vegetables 3.5

Energy sources

Recipe from: