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kale and leek soup
Print Recipe

Kale and Leek Soup with Cornbread

An easy vegetable-filled soup topped with crumbled cornbread to keep you full all evening
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Appetizer, dinner, entree
Cuisine: American
Keyword: cornbread, kale and leek, kale soup
Servings: 6 bwols
Calories: 200kcal
Cost: $30

Equipment

  • large pot
  • cutting board
  • sharp knife
  • food processor or blender
  • 8x8 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 8x8 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!