Combining leeks and kale in a soup came as an idea after I had bought these beautiful bunches of leeks and kale from the farmer’s market. I wanted to make a soup with these two vegetables and I was trying to figure out how to get the soup to be more substantial. I considered adding barley, or legumes such as white beans, but then the idea to add ravioli came from my friend Iya. She said she had made ravioli soup a few times with veggies and chicken that both she and her husband liked a lot. I thought this was a great idea. I used readymade spinach and ricotta ravioli in my soup but you can use any type of ravioli you prefer. This soup is filling as it is delicious 😋!
Leek and Kale Soup with Ravioli Dumplings
makes 4-5 servings
- 1 bunch of leeks – about 3 stalks. Tough greens removed and white and light green parts finely cut.
- 1 bunch kale – about 5-6 cups kale leaves finely chopped
- 2 cups finely cut carrots
- 1 potato peeled and cut into small pieces
- 1-2 stalks celery finely chopped
- Ravioli of your choice – about 15 or more
- 6 cups vegetable broth or water
- 6 cloves garlic finely chopped
- 1 tbsp butter
- 2 tbsp olive oil
- 1 tbsp fresh oregano leaves finely chopped or thyme or fresh basil or a combination of all herbs!
- Salt and pepper
- Red chili flakes (optional)
- In a large pot heat 1 tbsp butter and 2 tbsp olive oil and sauté garlic and leeks until tender.
- Add the carrots, potato, celery, salt and pepper, chili flakes if using and all the broth. Cover and cook until the veggies become tender about 10-15 minutes.
- Once the veggies are cooked all tender, add the cut kale leaves and ravioli and cook until kale is wilted and ravioli is warmed through, about 5 minutes.
- Soup is ready. Serve soup warm with some Parmesan cheese or with garnish of herbs.
“When it comes to grown-up greens, kale is deserving of its superfood epithet. It absolutely smashes its competitors in terms of lutein, a potent antioxidant shown to protect eyesight, and leads the way with respect to beta-carotene and vitamin C. As a member of the Brassica family along with broccoli and Brussels sprouts, kale also brings sulforaphane to the table, a phytonutrient shown to have cancer-fighting properties. Steaming or sautéing kale will mellow this all-star’s bitter flavor.”
From Healthy Eating. The 10 best leafy greens from shape.com