This creamy soup is savoury, delicious and full of veggies. I love it paired with avocado toast or a plant based grilled cheese.
In a large soup pot, add the olive oil, leeks, celery, garlic, herbs and salt and pepper, stir and cook on medium low heat until the leeks and celery are soft (5-7 min).
Stir in the veggie broth, potatoes and apple cider vinegar and bring to a boil. Turn down the heat and simmer until the potatoes are soft (10-15 min).
Turn off the heat and use an immersion blender to blend the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup to your blender to blend (you may need to do this in batches depending on the size of your blender). If you used your blender, return the blended soup to the pot.
Add the kale leaves and stir. Heat on low to wilt the kale a little bit. Serve and garnish with a sprinkle of hemp seeds (optional).
Store in the fridge in an airtight container for up to 4 days.
TIPS & NUTRITION
Garnish with hemp seeds, pumpkin seeds or nutritional yeast for more plant based protein. Add in any additional herbs you like – dill or parsley are also delicious.