Leek, Cabbage & Kale Soup for St Patrick's Day

Here's a hearty, healthy, and humble green soup for St. Patrick's Day. And not a potato in sight!

This delicious and surprising filling soup combines butter (or Earth Balance or olive oil) leeks, cabbage, and dinosaur kale with vegetable broth and water. A drop of apple cider vinegar and salt and pepper and a clove of garlic add depth.

A great low calorie soup for dieters, this recipe is also a treasure trove of Vitamins K, A, and C. And one that will fit the most modest budget.

Leek, Cabbage & Kale Soup:
1 TBS butter , Earth Balance or olive oil
1 large leek
1/2 savoy cabbage
1/2 large bunch of dinosaur kale, stems removed, and cut into 2" strips
2 cups vegetable broth
water (as needed 1-2 cups)
salt & pepper
1/2 tsp apple cider vinegar (optional)
1 clove garlic, pressed

Remove the root ends and the top of the leek to where you see any dirt under the skin. Slice the leek in quarters lenthwise from the root end leaving the top intact. Soak in water for 10 minutes, swishing and opening the leek to remove any trapped dirt. Cut into thin slices.

Melt the butter (or Earth Balance or heat the olive oil) and add the leeks. Cook over med. low heat for 4 minutes, stirring every minute or so to avoid sticking. Cut the cabbage into shreds. Add the cabbage, a pinch of salt and pepper, and cook 4 additional minutes, stirring every minute. Add the vegetable broth, water, salt and pepper and bring to a boil. Turn to a simmer and add the kale. Simmer for 5 minutes. Add the vinegar, if using. Simmer for 5 more minutes. Add the minced garlic and more salt and pepper. Simmer 2 minutes. Adjust salt and pepper and serve.


Check out this link to previous St. Patrick's Day Recipes from Albion Cooks!