She Strengthens

Savory Winter Soup Recipe

Unleash the Flavors of the Season

As the winter chill sets in, warm up with a comforting bowl of savory goodness. This hearty soup combines the earthiness of roasted garlic, the smokiness of paprika, and the creaminess of potatoes, all tied together with the subtle bitterness of kale.

Optional Protein Boost

Take your soup to the next level by adding a poached egg on top. The runny yolk adds a rich, velvety texture that complements the flavors perfectly.

Let’s Get Started!

Yield: 4 servings
Difficulty: Easy
Total Time: 2 hours 30 minutes

Ingredients:

• 3 large garlic heads
• 3 tablespoons olive oil
• 2 medium leeks, cleaned and thinly sliced
• 2 bay leaves
• 1 tablespoon finely chopped fresh rosemary leaves
• Kosher salt
• Freshly ground black pepper
• 1 medium russet potato, peeled and diced
• 1/2 teaspoon smoked paprika
• 4 cups low-sodium vegetable broth
• 12 ounces kale, tough stems removed and leaves cut into 1/2-inch slices
• 1 cup water
• 4 poached eggs (optional)

Roasting the Garlic

Preheat your oven to 375°F. Peel the garlic heads, cut off the top quarter, and place them on a large piece of foil. Drizzle with olive oil, wrap tightly, and bake for 60-75 minutes, or until the cloves are golden brown and tender. Let cool, then squeeze out the roasted garlic and set aside.

Sautéing the Leeks and Herbs

Heat the remaining olive oil in a large saucepan over medium heat. Add the leeks, bay leaves, and rosemary, and cook until the leeks are softened and the herbs are fragrant, about 4 minutes.

Adding the Potatoes and Garlic

Add the diced potato, roasted garlic, and smoked paprika to the saucepan. Season with salt and pepper, and cook until a crust forms on the bottom of the pan, about 10 minutes.

Simmering the Soup

Add the vegetable broth to the saucepan, scraping up any crusty bits from the bottom. Reduce the heat to low, cover, and simmer until the potatoes are tender, about 15 minutes.

Blending and Finishing

Purée the soup in batches until smooth, then return it to a simmer over low heat. Add the kale and water, and cook until the kale is tender, about 10-12 minutes. Taste and adjust the seasoning as needed.

Serve and Enjoy!

Ladle the soup into bowls, drizzle with olive oil, and season with pepper. Top with a poached egg, if desired.