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Ingredients1 h 55 m servings 240 cals
Original recipe yields 6 servings
- 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.
- 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.
Per Serving: 240 calories; 8.3 g fat; 40.5 g carbohydrates; 8.7 g protein; 0 mg cholesterol; 81 mg sodium. Full nutrition
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