Faux-tato Leek Soup with Kale and Canellini Beans
One of my favorite things to do with food, is to come up with healthier ways to make rich and crave-worthy foods. Last night’s mission was potato leek soup. Of course, ever since carbs became tummy-pooching evil I’ve tried to avoid potatos and other starches when I can. What I’ve discovered is that cauliflower makes a fantastic potato-substitute (I make mashed cauliflower instead of potatos too!) And I’ll let you in on another soupy little secret: you can take virtually any vegetables, sautee them until soft, stir in broth and seasonings of your choice, and blend, and you can create a delicious nutritious soup.
Here are the details of last nights soup, or as my boyfriend referred to it, “The best soup I’ve had in awhile!”
- Olive oil
- 1 bunch of leeks – thoroughly washed and sliced
- 1 bag of frozen cauliflower – steamed in the microwave
- 1 large box of low-sodium chicken broth
- 3 parsnips – peeled and sliced
- 1/2 bunch of kale – roughly chopped
- 1 can canellini beans – drained
- approx. 1/4 cup chopped parsley
- 1/4 cup milk
- salt/pepper/garlic powder to taste
In a large pot heat olive oil and sautee leeks until soft. Stir in chicken broth, steamed cauliflower, parsnips and parsley. Let simmer until all veggies are soft. Then blend everything until creamy. I have a very handy stick blender like this one which makes it very easy to blend without the messy back-and-forth from pot to blender.
Add in milk for nicer consistency (more or less depending on how thick you like your soup). Stir in seasoning and salt/pepper. Add kale and beans and simmer until kale softens.