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Super leek & potato soup
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Total Time:
40 minutes
Elevate classic leek and potato soup with nutrient-rich kale for added flavor and a boost of vitamin B6 to enhance focus and energy.
Ingredients:
  • 400 g leeks
  • olive oil
  • 400 g potatoes
  • 1.5 litres organic veg or chicken stock
  • 320 g kale
  • ½ a bunch of fresh mint (15g)
  • ½ a bunch of fresh flat-leaf parsley (15g)
  • 40 g Parmesan cheese
  • 25 g whole almonds
  • 1 tablespoon white wine vinegar
  • extra virgin olive oil
  • 4 small slices of wholemeal bread (35g each)
Instructions:
  • Rinse and trim 400g of leeks, then slice. Heat 1 tbsp of olive oil in a large casserole pan over medium heat. Sauté leeks for 10 minutes, stirring often. Meanwhile, wash and thinly slice 400g of potatoes with skin on. Add to the pan. Pour in 1.5 liters of vegetable or chicken stock and boil for 15 minutes. Remove tough stems from 320g of kale, then add to the pan for the last 5 minutes, covering with a lid. Finely chop mint and parsley leaves from half a bunch each, along with 40g Parmesan, 25g almonds, 1 tbsp white wine vinegar, and 1 tbsp olive oil. Spread on toasted wholemeal bread slices. Blend the soup in batches until smooth. Season to taste. Serve hot with the herby toasts on the side.

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