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White bowl containing kale and leek soup, shredded Parmesan cheese on table.
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4.34 from 3 votes

Kale and Leek Soup Recipe

This Kale Soup recipe is a delicious year round soup that you’ll want to make over and over again! It’s low in calories and packed full of nutrition. It makes the perfect lunch any day of the year.
Prep Time3 mins
Cook Time35 mins
Course: dinner, Lunch, Snack
Cuisine: American
Servings: 6 people
Calories: 60kcal
Author: Amanda Mason


  • 2 bunches Fresh Kale, chopped
  • 2 leeks, sliced 1/4-inch thick
  • 1 Tablespoon olive oil
  • 6 cups chicken broth
  • salt, to taste
  • pepper, to taste


  • Sauté leek in olive oil until soft. Add kale and cook until wilted.
  • Add broth and cook for 30 minutes on low heat. Let cool for 10-15 minutes before putting it in the food processor or blender.
  • Place soup into blender or food processor. Turn machine on and slowly increase puree.
  • Blend until smooth.
  • Pour mixture back into pot and heat for 10 minutes, or just until it begins to simmer. Season to taste with salt and pepper.


Serving: 1g | Calories: 60kcal | Carbohydrates: 7g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Sodium: 873mg | Potassium: 335mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2393IU | Vitamin C: 43mg | Calcium: 60mg | Iron: 1mg