This nutritious soup was created for those moments when you know you need to increase your vegetable intake. Easily prepared in less than one hour. Sub in your preferred vegetables to make it your own. It’s thick and creamy, nutritious, and delicious!
- 1 tablespoon olive oil
- 3 leeks, trimmed and chopped
- 1 large onion, peeled and chopped
- 4 garlic cloves, peeled and chopped
- 1 carrot, peeled and cut up into smaller pieces
- 2 potatoes, peeled and quartered
- 2 zucchinis (or small squash), cut up into smaller pieces (2–3 cups)
- 1/2 fennel bulb, chopped (1/2 cup)
- 1 thumb-sized ginger root, peeled and roughly chopped
- 1 thumb-sized turmeric root, peeled and roughly chopped
- 3 cups vegetable or chicken broth*
- 1 cup fresh kale or chard, roughly chopped
- 1 tablespoon fresh cilantro, chopped (save for blending)
- 1/2 – 1 teaspoon sea salt
- 1/8 teaspoon freshly ground pepper
- Heat large soup pot to medium, add olive oil, leeks, onions and garlic, cook until softened, about 5-10 minutes.
- Add carrots, potatoes, zucchini (or squash), ginger, turmeric, fennel, vegetable broth, salt and pepper and bring to boil.
- Reduce temperature to low and simmer for about 20 minutes until all vegetables are tender.
- Add 1 cup of chopped up kale or chard to the cooked vegetables.
- Transfer the soup to a high-speed blender** (I used a Vitamix) and purée until smooth.
- Add fresh cilantro and purée again until cilantro is chopped up into smaller bits and combined with soup.
- Return puréed soup to pot, keep warm on low heat or with the lid on until ready to serve.
- Enjoy your soup with sprinkled hemp, sunflower, or pumpkin seeds and some more chopped up greens!
Store any leftovers in a glass jar or bowl for up to one week.
*Not vegan if chicken broth is used.
** Make sure your blender can handle very hot liquids. If not, let your soup cool before blending.