A couple years ago, Nathan and I went to a little spot in Logan Square called Cellar Door Provisions for brunch. They have the most amazing and unique items, including fresh bread with hazelnut spread, duck legs and other cool dishes. I ordered the kale soup with cornbread, and it was delicious and so memorable. AND THEY DON’T HAVE IT ANYMORE. So, I made my own kale and leek soup with cornbread.
This soup is creamy and sweet and Nathan even said “wow, yum!” so it’s a good one. AND it really only takes about 30-45 minutes.
Make the cornbread
This is the same recipe from my Turkey Chili with Sweet Cornbread. It’s pretty simple: equal parts corn meal to flour, with maple syrup and almond milk to sweeten it up. It is supposed to be very crumbly, and not like a standard roll. I wanted it this way because you can spoon it right into the soup when it’s ready to eat!
The kale and leek soup
What are leeks, you ask? They are “alliums,” which are related to onions, garlic and chives. They have a mild onion taste and can make your eyes tear up when you chop them. They taste great when softened in a pot of broth!
To prepare the leeks, first cut off the leafy green ends (if you purchase them like that). Next, slice the leek down the middle. Then slice the pieces into smaller chunks, about half-inch in length. Important thing to note here: the insides of leeks can be have dirt inside, so wash them in a colander AFTER you chop them. Just give the, a rinse and shake out the excess water.
Once you get the leeks and potatoes cooking, you can add the chicken broth and the kale. I used bagged kale and I tried my best to tear off any chunky stems. It will look like a lot at first, but it will wilt down!
If you don’t have a food processor to blend the soup after it cools, use a blender! Most of the items in this soup will be pretty soft and will break up easily. I processed the soup in two batches, and I left some potato and kale chunks behind. It’s nice to have a couple bites here and there!
Top with cornbread and you’re ready to eat!
If you want more soup recipes, try my Easy Veggie Udon Noodle Soup or my Tortellini Soup with Cabbage and White Beans.
Kale and Leek Soup with Cornbread
Equipment
- large pot
- cutting board
- sharp knife
- food processor or blender
- 8×8 sided pan
Ingredients
Cornbread
- 1 cup cornmeal
- 1 cup all purpose flour
- 1 cup almond milk
- 1 large egg
- ¼ cup maple syrup
- ¼ cup extra virgin olive oil
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
Kale and Leek Soup
- 2 leeks chopped
- 5 cups kale
- 2 cloves garlic peeled and minced
- 1 yellow potato diced into small chunks
- 1½ tbsp cumin
- 1 teaspoon smoked paprika
- 2 tsp salt
- 6 cups low sodium chicken broth
- 2 cups water
Instructions
- To make the cornbread, preheat the oven to 350°F and line an 8×8 pan with parchment paper. In a bowl, mix together the cornmeal, flour, baking powder, baking soda and salt. Once combined, add the maple syrup, olive oil, almond milk and egg and mix until combined. You can do this with a spoon or whisk.
- Pour the batter into the pan and bake in the center rack for about 25 minutes, or until a knife comes out clean when inserted. Remove from the oven and let cool.
- While the cornbread is baking, chop the leeks, garlic and potato. Be sure to discard the ends of each leek.
- In a pot, heat a tablespoon of olive oil and throw in the leeks. Cook over medium heat for five minutes until they soften. Toss in the garlic and potato and cook for 4 more minutes, stirring occasionally. Add the kale and cook until it has wilted, 2-3 minutes. You will need to stir the kale so that it cooks down quickly.
- Add the chicken broth and water. Bring the soup to a boil, and continue boiling for 2 minutes. Then turn off the heat, letting the soup cool for 10 minutes. Then, in 2-3 batches, transfer the soup to the food processor or blender and pulse until smooth. Note: if you want your soup to have some chunks to it, leave some soup in the pot untouched. Return all soup back to the pot.
- Add in the cumin, paprika and salt. Stir together and keep the soup on a low simmer if you aren't eating immediately.
- When ready to serve, scoop a few large spoonfuls of cornbread and place it on top of the soup. It will crumble as you eat it. Enjoy!
