I wish I could say I’ve really needed these bowls of hot soup to warm my chilly toes. But to be perfectly honest, we’ve had quite a mild winter in Ohio thus far. Knock on wood. Nevertheless, I’m scarfing this Lemon & Kale Soup up!
Soup is one of the easiest meals to make. You can get all of your veggies, protein, carbs all in one bowl! And it only dirties one pot! And if you’re lazy creative like me, you can just pop the lid on the pot and store it in the fridge that way. No Tupperware required. All the wins.
This soup packs so much great flavor. Lemon in soup sounded kind of weird at first. I guess it’s because I consider lemon to be more on the sweet end of the spectrum than savory. Lemon bars (like these), lemon in tea, lemon poppy seed muffins. Those are all places the tangy citrus seems logical. But trust me when I say that lemon in this soup is totally not out of place. By adding it to the hot liquid, some of the sharpness is toned down and you’re left with just the bright, delicious flavors.
A note on leeks. I love leeks. Love them. See here for evidence. But I’ll be honest, they’re a pain to clean. Here’s what you should do…
- Cut the dark green parts off & save to make stock, or compost.
- Slice the remaining part in half length-ways almost down to the roots, but not all the way.
- Submerge this part in a bowl or sink full of water and agitate well. You may need to separate the layers a bit to really get all the dirt and sand out.
- Shake the leeks out and lay them on a clean towel to dry. Once mostly dry, slice them in about ½ inch pieces, which will look like half moons.
Easy enough, right? If you’re totally freaked out by that process, just use a plain old onion and chop it as you normally would. But I’m telling you, leeks are where it’s at.
Tangy, hearty, and warm, Lemon Kale Soup is just what a winter evening demands. So much flavor, so little effort!
- 6 medium leeks, whites and light green only, sliced
- 5 cloves garlic, finely chopped
- 1 tsp. olive oil
- 1 tsp. dried rosemary
- ½ tsp. each dried thyme, basil, oregano (or sub ½ T Italian spices)
- 4 cups low-sodium vegetable broth
- 2 cups water
- 1 Tbs. tamari or soy sauce
- 2 cans white beans, rinsed and drained
- 1/3 cup fresh-squeezed lemon juice
- Zest of one lemon
- 5-6 large pieces kale, torn into pieces
- Heat a large pot over medium heat and add oil. Once hot, add leeks and sauté for 5 minutes. Add garlic and spices, season generously with salt and pepper, and sauté for 5 minutes more, being careful nothing burns.
- Add stock and water and raise heat to medium-high or high. Bring the mixture to a light boil and add tamari and beans. After 5-10 minutes, turn off the heat and add in lemon juice and kale. Taste the soup and adjust the salt level as necessary; I found it needed about a half teaspoon more salt. Enjoy!