This soup is on the thinner, lighter side, so if you would like a thicker, heartier texture, add a bit less stock. To prep leeks:Cut off the roots and the tops. Some recipes ask you to cut off all of the green leaves, but I like to use the green parts too. Just cut off about the top 1/3 of the green part. Cut leek in half lengthwise, and then chop. Put chopped leeks into a large bowl and cover with water, stirring around with your hands to separate leaves and loosen any dirt. Let sit for a few minutes so the dirt sinks to the bottom. Lift leeks out of the water into a colander and then discard water. Clean bowl to make sure no dirt remains. Put leeks back into bowl, cover with water again and repeat until they are totally clean. The key here is to make sure you don’t just pour the leeks from the bowl into the colander, because you’ll just be pouring whatever dirt was on them right back over them! When you lift them out, you leave the dirt behind. With both kale and sweet potato, this soup is a nutritional powerhouse. Sweet potato has been ranked number one in nutrition of all vegetables, for its high dietary fibre, complex carbohydrates, protein, vitamins and minerals. Among root vegetables, sweet potatoes have the lowest glycemic index rating because they digest slowly, causing a gradual rise in blood sugar so you feel satisfied longer. Kale is no slouch either. It is widely recognized as an incredibly nutritious vegetable for its low fat, no cholesterol and powerful anti-oxidant properties.
Recipe Courtesy of Jennifer Houston.
Heat oil in pot.
Add leeks. Saute until soft.
Add remaining ingredients except kale, bring to a boil, reduce heat and simmer until sweet potato is soft.
Remove 1/2 of soup to a separate container and puree. Put back into rest of soup.
Add salt to taste.
Add green kale, bring back to a boil, reduce heat and cook for a few minutes until kale is tender.