Broccoli, Leek, Potato Soup

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Yields: 8 cups

1 T. olive oil
2 leeks, thinly sliced
1 tsp. ginger, minced
2 cloves garlic, minced
2 celery stalks, strings removed and chopped
1 yukon potato, diced
6 cups vegetable stock
2 cups kale
1 head broccoli, broken down into florets and stems
sea salt
1/8 tsp. ground black pepper

Heat the oil in a large pot on medium high heat. Add the leeks with a pinch of salt and cook until they are translucent.

Next, add the ginger, garlic, potato, and 1/4 teaspoon salt and continue to cook another 3 minutes. Add the stock, 1/2 teaspoon sea salt and pepper.

Once the stock has come to a boil, add the kale and broccoli, cover, and simmer for 7 minutes.
Place the soup in a blender and blend until smooth and creamy. Season to taste, adding salt if needed or a splash of lemon.