Low Carb "Potato" Leek Kale Soup
This Low Carb version of leek and “potato” soup with kale is easy to love! We use turnips in place of potatoes, and it’s a wonderful healthy, low carb comfort food soup. This bright green soup will have you craving your vegetables. The perfect gluten free and low carb creamy soup for chilly weather.
Servings: 10 servings
Calories: 142kcal
Ingredients
- 4 tablespoon unsalted butter
- 7.5 oz leeks, white parts only, cleaned (about 2 leeks)
- 2 stalks celery, cut into half moons
- 18 oz young turnips, peeled and diced (about 6 small turnips)
- 1.5 teaspoon kosher salt
- 1 teaspoon Italian seasoning
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- 5 cloves garlic, minced
- 4 cups chicken stock
- 3 oz curly kale, leaves only
- 1 cup half and half
- heavy cream, fried leeks for garnish
Instructions
- Heat your dutch oven over medium heat. Melt your butter, then add the leeks, turnips, and celery with some salt and pepper. Cook until the turnips start to brown up, stirring occasionally for about 10 minutes. Add in the garlic, Italian seasoning, and smoked paprika. Cook until garlic is fragrant, about 30 seconds to 1 minute.
- Add the broth and the kale; simmer until the kale softens and turnips are fully cooked through and soft. This should take about 10-15 minutes.
- Once soft, add in the half and half then stir to warm through.
- Transfer soup to a blender or puree with an immersion blender. Taste and adjust seasonings to your preference. Garnish with a drizzle of heavy cream, a drizzle of olive oil, sour cream, and any other toppings you would prefer.
Notes
Store in an airtight container in the fridge for up to 5 days.
Nutrition
Calories: 142kcal | Carbohydrates: 12g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 545mg | Potassium: 344mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1522IU | Vitamin C: 25mg | Calcium: 80mg | Iron: 1mg