Ingredients:
- 2 tablespoons extra virgin olive oil
- 2 medium leeks, tough green outer leaves removed, washed well (see Kitchen Tip), and thinly sliced
- 2 cloves garlic, chopped
- 1 stalk celery (with leaves), roughly chopped
- 3 large russet potatoes, peeled and cut into cubes (about 2 cups)
- ¼ head savoy cabbage, roughly chopped (3 cups)
- 1 head kale, stemmed and roughly chopped (about 8 cups)
- 8 cups Roasted Vegetable Stock or store-bought low-sodium vegetable broth
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- Juice of 1 lemon
Course: soup
Cuisine: European,Irish