Roasted potato and kale chip soup
Roasted potato and kale chip soup
The kale chips take this soup up a notch. It is also a fun and tasty way to get a few more greens in your diet. I like to serve it with a piece of toasted sourdough, which is perfect for dipping in the creamy soup.
Yields: 4 servings
Ingredients
6 cups vegetable broth
4 cups potatoes – 1 inch dice
3 cups kale – wash, dry and remove stems
Olive oil and salt – for roasting
2 large leeks – slice (sand removed – use only white and light green portions)
2 tablespoons garlic – slice
¼ nutritional yeast
½ cup cashew cream
Salt and pepper to taste
Steps
Preheat oven to 400 F.
Wash, peel and dice potatoes. Place them on a baking sheet. Toss with a little oil, salt and pepper. Roast potatoes until they are soft inside and start to crisp up outside. It should take about 30 minutes. When they are done, set them aside.
Turn the heat down to 275 F. Lightly oil and salt kale, place it on the baking sheet. Cook until crispy. Watch closely, because they can burn quickly. See kale chip recipe for more details if needed.
While the kale is cooking, sauté the leeks and garlic in a little oil or water. When the leeks are soft and almost creamy, add the broth and potatoes. Bring the soup to a boil, then reduce to a simmer for at least five minutes.
Remove the soup from the heat. Using an immersion blender or high-speed blender, cream the soup. As you are blending, add the nutritional yeast and cashew cream.
Put the soup back on the heat. Crumble the kale chips into the pot. Reserve a few small crispy pieces for garnish.
Taste – add salt and pepper if needed. Let the soup simmer a few more minutes to bring the flavours together.
It can be stored in the fridge for 4 days or can be frozen. When reheating the soup, just add a little extra vegetable broth if it is too thick.
