A simple classic. I realise I’m doubling up with soup posts here, but let’s face it, no one is complaining with this chilly start to the year.
There’s something in my bones that calls for this kind of soup in January, in the depths of winter. Many of us in the UK have had loads of snow recently, and at the very least have been facing freezing days and nights. It always feels a little colder and darker at this time of year, the warm glow of Christmas seems long gone.
What we need is warming, nourishing bowls of yum! We all know this soup, it’s a classic, but will never get tired. It makes the very best of British produce at this time of year, when not much else is growing and the land is resting.
We are so lucky to have a group of brilliant people down the road, at Tydnn Teg organic farm, who are soldiering on and still growing sensational produce. I am blown away by their veggies and this soup uses what has come from the heart of wintertime.
It seems right to be eating dishes like this, seems like I’m tuning in to the season and giving my body exactly what it needs. I love simple recipes that take a few ingredients and make them shine!
Use any winter herbs you like in this soup. A herb mix or fresh herbs would also be very nice. Just not too much, I think it’s nice just lightly flavoured with herbs, let the other ingredients come through.
Use any kale, you can see we went for curly. Spring greens and savoy cabbage are good alternatives.
The single cream is a luxurious extra really, you might also like to use vegan creme fraiche, which is available in supermarkets nowadays.
Try to get the very best, organic if you can, produce for this soup. It will really make the difference.
You don’t need to blend this soup, I sometimes like it chunky. Try to cut your veggies into smallish pieces.
This soup freezes well.
Leek, Potato & Kale Soup
The Bits – For 8 Bowls
1.25kg potatoes (peeled and chopped)
750g leeks (cleaned and sliced)
200g kale (sliced)
1.5 litres vegetable stock
1 teas dried sage
1 teas dried rosemary
1 teas dried thyme
2 bay leaves
Salt and black pepper (to taste)
250ml vegan single cream (available in shops and supermarkets)
Add 1 tbs cooking oil to a large saucepan and warm on a medium high heat. Add the leeks, cover and cook for 5 minutes. Now add the potatoes, stock and herbs to the pan, cook 10-15 minutes, until potatoes are tender.
Add the kale and simmer for a couple of minutes. Pick out the bay leaves and blend using a stick blender until smooth.
Stir in the single cream and season well with salt and pepper.
I added kale to this classic soup combo because its seasonal and delicious, but also because it is one of the healthiest things we could ever, ever eat. It’s just outrageous how good kale is for us!
It’s off the charts high in Vitamin K, is ridiculously amazing for vitamin A and C, also high in minerals like manganese, copper, is a good source of fibre and even has some Omega 3 fats thrown in there. The list goes on really, but the more we can incorporate kale into our diets, the better, especially at this time of year when our bodies need a real healthy kick start.