Spinach-Kale-Potato Soup

Name: Spinach-Kale-Potato Soup Recipe
Yield: 4
Ingredients: 3 tablespoons coconut oil; 1 leek white and light green parts minced; Half of a dried chili pepper no seeds; 3 cloves garlic; 1 teaspoon cumin; 1 medium yellow potato peeled and diced; 4 cups vegetable broth; 1 bunch kale (stems removed and roughly chopped); 1 bunch spinach (large stems removed); 1/2 cup fresh parsley or cilantro; Juice from 1-2 limes (or to taste); Salt and pepper to taste; Croutons for garnish

Number of Servings: 4

Ingredients

3 tablespoons coconut oil1 leek, white and light green parts, mincedHalf of a dried chili pepper, no seeds 3 cloves garlic1 teaspoon cumin1 medium yellow potato, peeled and diced4 cups vegetable broth1 bunch kale (stems removed and roughly chopped)1 bunch spinach (large stems removed)1/2 cup fresh parsley or cilantroJuice from 1-2 limes (or to taste)Salt and pepper to tasteCroutons for garnish

Directions

Heat coconut oil in large saucepan over medium heat. Add leek and garlic, and saute until golden. Add the dried chili pepper, cumin, and potato, and saute for about 4 more minutes. Add vegetable broth and bring to a low boil. Cook until the potatoes are nearly tender. Add the kale and spinach and cook until tender. Add parsley or cilantro. Puree. Season with salt and pepper to taste. Add lime juice. Garnish with croutons.

Serving Size: Makes 4 1-cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user VONNOW.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 200.4
Total Fat: 11.2 g
Cholesterol: 0.0 mg
Sodium: 235.5 mg
Total Carbs: 23.0 g
Dietary Fiber: 6.1 g
Protein: 5.5 g

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