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This hearty, sweet, lemony vegan kale soup is delicious and easy to put together. The leeks and sweet potatoes taste so delicious that this lentil soup is one of the best vegan comfort foods. My secret ingredient is to add sizzling garlic with cilantro and fresh lemon juice. This soup is packed with a tangy, aromatic flavor.
What Kale Should I Use?
There are wide varieties of kale, including Tuscan kale, curly kale, and red Russian kale. You can use any kind of kale for this soup, so just choose your favorite! Adding kale to your soup will remove the bitterness of the kale, giving the soup an earthy flavor.
What Other Vegetables Can I Add to the Soup?
Fresh greens taste amazing in soup. They are tender, absorbent, and add excellent nutrition. My favorite green to add to this soup is kale since it holds up well within the soup. However, you can add other leafy greens such as spinach, collard greens, or chard in place of kale. These vegetables will all become soft and be a good change of texture compared to the starchy sweet potatoes or the sandy textured lentils.
Is It Better To Sauté Vegetables for Soup?
In this recipe, we saute the vegetables in oil before adding them to the soup to seal the flavor. The leeks, celery, carrots, and sweet potato will have a toasted flavor that adds to the depth of the soup. It is significant to sauté sweet potato since it will change the color, flavor, and firmness, making the soup more than a collection of boiled vegetables. It is important to cut the sweet potatoes into larger chunks since it will help them hold their shape in the soup.
How Long to Simmer Kale in a Soup?
Adding kale to this recipe should be the last step. It will only take a few minutes for the kale to soften. Kale is more resistant to longer cooking times than other leafy greens, but it still shouldn’t be added at the beginning of cooking the soup. This could cause the kale to overcook.
Heat olive oil in a large pot over medium-high heat. Sauté the leeks for two minutes, then add the celery, carrots, and sweet potatoes. Sauté for 3 more minutes.
Add all the spices and mix the vegetables.
Lower the heat to medium-low and let it simmer for about 30 minutes until the vegetables and lentils are tender.
Add the chopped kale to the soup, then the sizzling garlic lemon sauce. Mix everything into the soup. Let the soup cook for about 3 minutes. Turn off the heat and serve the soup in bowls. Sprinkle some sumac on top of the soup, and enjoy!
How to Store Kale Soup?
|2 leek stalks (chopped, washed, and dried)|
|2 small celery sticks (chopped)|
|3 small carrots (chopped)|
|1 medium sweet potato (chopped)|
|3 cups kale of any kind|
|1 ½ cup lentil (washed)|
|1 tablespoon salt (or to your taste)|
|½ teaspoon black pepper|
|½ teaspoon turmeric|
|½ teaspoon cinnamon|
|1 teaspoon cumin|
|1 teaspoon coriander|
|½ teaspoon sumac (optional)|
|3 tablespoons olive oil|
|7 cups water|
For the garlic sauce:
|1 tablespoon olive oil|
|4 cloves garlic (minced)|
|¼ cup chopped cilantro or parsley|
|¼ cup lemon juice|
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Absolutely Love this recipe super easy and good to make on a cold day. One of my good go too the whole family loves.
I made this with spinach, and wow was I blown away. My picky four year old gives it two thumbs up! Sure to become a staple in our home <3 As always, recipe was foolproof with perfect measurements.