Kale Soup With Roasted Garlic and Smoked Paprika
This is a perfect recipe to boost your immune system during this season.
Servings: 2
Ingredients
1 bulb Garlic (roasted)
2 TBSP Extra virgin olive oil
2 medium leeks (chopped)
1 tsp of salt
1/8 teaspoon black pepper
1 1/2 cups of vegetable stock/broth
1 potato diced
1/2 tsp of smoked paprika
2 cups of kale de-stemmed and chopped into bite size pieces.
Instructions
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.
4. 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.
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 around with a large spoon.
8. 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.
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 and serve immediately. Freeze for leftovers.
