A great way to use all of those CSA veggies and it's creamy and vegan. You can really use any vegetables in this and different amounts. You can't even taste the lettuce or kale.

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Recipe Summary

prep:
35 mins
cook:
1 hr 20 mins
total:
1 hr 55 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a Dutch oven or large pot over medium heat. Add leeks and green garlic; cook and stir until tender, about 5 minutes. Add red potatoes, eggplants, and zucchini. Cook uncovered, stirring occasionally, until starting to soften, about 15 minutes.

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  • Stir kale and lettuce into the Dutch oven until wilted. Pour in water and vegetable bouillon. Bring soup to a boil; simmer, covered, until flavors combine, about 1 hour.

  • Blend soup using a hand immersion blender until creamy.

Cook's Notes:

Use yellow squash instead of green, yellow potatoes instead of red, 5 chopped cloves of garlic instead of green garlic, chard or collards instead of kale if preferred.

Add soy creamer or creamed tofu for a creamier version.

Nutrition Facts

240 calories; protein 8.7g; carbohydrates 40.5g; fat 8.3g; sodium 80.7mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
06/24/2016
I enjoyed this soup. One day I hope to find green garlic to try it but I had to use the chopped garlic cloves as a sub. I added some slightly thinned greek yogurt to this and a little cayenne.. a little heat can cut any bitterness if you ave a strong kale Read More
(1)
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