Crazy. That pretty much sums up this week. With exams, essays, deadlines, packing and unpacking, catching up with old friends, meeting new ones, I’ve been grabbing sleep wherever I can and my meals have been even more sporadic. In fact, I’m not sure I’ve actually had a proper meal in the last two days. Smoothies, scones, fruit, nuts, soup, bread, cake, wine – whatever I can get my hands on quickly when I need it.
This soup is easy and tasty and is great to have stashed in the fridge or freezer for crazy weeks like this one. Sure, it’s a little more hassle than getting something out of a tin, but if you make it in bulk, you only have to cook once for several days worth of meals. Leek and kale are both wonderful seasonal foods – I always try to buy as fresh and local as possible; not only is it better for the environment and the farmers, it keeps each season exciting and diverse! It’s a way of marking the seasons in a tech-focused and increasingly uniform world. Plus, both vegetables are immensely good for you and restorative after late nights and too much cake. In short, definitely worth it when you get a chance. I hope you like it!
Makes 2 big bowls of soup (or 3 smaller ones)
– 1 big bag of curly kale
– 2 leeks – 500ml vegetable stock (broth)
-1 tsp each of ground cumin and ground coriander
-salt and pepper, to taste
-a wedge of lemon, a drizzle of olive oil and some chilli powder, for serving (optional)
1. Steam the kale for about 10-15 minutes, according to the guidance on the packet.
2. Sauté the leeks in a frying pan over a medium heat with a little extra virgin olive oil, until they are fragrant and slightly golden but not burning; about 5 minutes.
3. When both the leek and kale are cooked, put both in a blender with the vegetable stock and spices, then blend until smooth (I actually kept mine a little chunky because I like soup that way). Taste and adjust the seasoning if you want to. Pour into bowls and serve with a squeeze of lemon, a drizzle of olive oil and a pinch of chilli powder.