Velvety Kale, Potato and Leek Soup with Lemony White Beans and Savory Oat Crunch
An original, comforting velvety soup made with leek, potato, and kale, finished with lemony sautéed white beans and a savory olive oil oat crunch for contrast.
Ingredients
- 2 medianos, en rodajas finas 300 g leek (solo the parte blanca and verde clara)
- 2 medianas, peladas y en cubos 350 g potato (of carne harinosa or amarilla)
- 4 tazas ligeramente compactas, troceada 160 g kale (without stalks duros)
- 1 mediana, picada 150 g yellow onion
- 3 dientes, picados 12 g garlic
- 4 tazas 960 ml vegetable broth (low sodium if possible)
- 1 1/2 tazas 250 g cooked white beans (escurridas and enjuagadas si son of conserva)
- 1/2 taza 45 g rolled oats (for the crocante)
- 5 cucharadas en total 75 ml olive oil (divided entre sopa, alubias and crocante)
- 2 cucharadas 30 ml lemon juice (freshly squeezed)
- 1 cucharadita 2 g lemon zest
- 1 cucharadita 1 g dried thyme
- 1/2 cucharadita 1 g sweet paprika
- 3/4 cucharadita 1.5 g black pepper (or to taste)
- 1 1/2 cucharaditas 9 g salt (or to taste)
- 1 taza 240 ml water (ajustar textura al final)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. Preheat the oven to 375°F / 190°C. In a small bowl, mix the rolled oats with 1 tablespoon olive oil, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and the sweet paprika. Spread on a small baking tray and bake for 8 to 10 minutes at 375°F / 190°C, stirring once, until golden and crisp. Set aside.
- 2
2. While the crunch bakes, heat 2 tablespoons olive oil in a large pot over medium heat. Add the yellow onion and leek with 1/2 teaspoon salt. Cook for 6 to 8 minutes, stirring, until soft and lightly silky.
- 3
3. Stir in the garlic and dried thyme. Cook for 1 minute more until fragrant. Add the diced potato, vegetable broth, and 1/2 cup water. Bring to a boil, reduce the heat, and simmer for 12 to 15 minutes, until the potato is very tender.
- 4
4. Add the kale to the pot and cook for 4 to 5 minutes, until wilted but still vibrant green.
- 5
5. Blend the soup with an immersion blender, or in batches in a blender, until velvety smooth. Add the remaining water gradually if you want a lighter consistency. Adjust with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper, or to taste.
- 6
6. In a medium skillet, heat the remaining 2 tablespoons olive oil over medium heat. Add the cooked white beans, lemon zest, lemon juice, and a pinch of salt. Cook for 3 to 4 minutes, tossing gently, until the beans are heated through and glossy.
- 7
7. Ladle the hot soup into bowls. Spoon the lemony white beans over the top and finish with the savory oat crunch. Add a little extra black pepper if desired.
Chef tips
For an even smoother texture, pass the blended soup through a fine sieve. Let the oat crunch cool completely so it stays crisp.
Substitutions
You can swap the kale for Swiss chard. The white beans can be replaced with cannellini or other cooked white beans. If you need a gluten-free version, use certified gluten-free oats.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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