Speckled Kale & Potato Soup


6 cups kale, chopped

4 cups cubed red potatoes

4 1/2 cups vegetable broth

2 cups chopped yellow onions

1 cup sliced leeks

1 cup coconut milk

2 tbsp olive oil

1 tsp nutritional yeast

1 tsp sea salt

1/2 tsp dried thyme

1/2 tsp black pepper

1 cayenne pepper, minced

  • In a large saucepan, saute onions, leeks and cayenne pepper in olive oil over medium heat for 7 minutes, stirring occasionally
  • Add potatoes, vegetable broth, yeast, salt, thyme and black pepper and then bring to a boil
  • Reduce to a simmer and then cook on low heat for 20 minutes
  • Stir in kale, cover, and then cook for 5 more minutes
  • Transfer soup to blender and puree in batches until creamy
  • Return to saucepan, then add coconut milk and cook on medium heat for 5 minutes

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