By Rani Louise – Nutritional Therapist and Vitality Coach

Welcome to some of this season’s star vegetables – leeks, kale, brussels sprouts, celeriac, celery, parsnip, Jerusalem artichoke, kohlrabi, salsify, sweet potato, turnips and of course pumpkin! What a wonderful choice we have here in the UK to fill our dinner plates and soup bowls.

I’ve chosen two very green and nutritious vegetables for this simple tasty soup recipe – leeks and kale!

Make a big batch and freeze it in portions for convenience – so no excuses for not getting your daily dose of greens to boost your immune system for the winter.

Green Vegetable Soup In A Brown Bowl On Rustic WoodLeeks and kale are packed with health-giving nutrients – dietary fibre, Vitamin A, Vitamin C, Vitamin K, Calcium, Manganese, B vitamins, Iron and Magnesium – helping to boost your immune system, manage your stress levels and promote the effective conversion of fuel (glucose) into energy!

And this leek and kale soup is such a simple, delicious, warming way to absorb these nutrients into your system and supercharge all the trillions of cells in  your body.


Serves 2

  • 1 large leek (approx 200g) – cleaned and sliced into half centimetre slices
  • 150g fresh kale – cleaned, tough stems removed, and roughly chopped
  • 2 tbsp coconut oil or butter for frying
  • 1 litre chicken or vegetable stock
  • Sea salt or Himalayan pink salt to taste
  • Black pepper to taste


  • In a large frying pan saute the leek slices in half the coconut oil or butter until soft – about 5 minutes
  • Transfer the leek slices to a large (approx 3 litre) saucepan
  • Add the kale and the remainder of the coconut oil to the frying pan and cook until soft – about another further 5 minutes – you may need to do this in batches since the uncooked  kale takes up a large volume in the frying pan
  • Transfer the kale to the large saucepan together with the broth and cook for 30 minutes on low heat
  • Let the mixture cool to room temperature or slightly warmer
  • Pour the mixture into a blender and blend until smooth texture is reached – season with salt and pepper to taste
  • Re-heat in pot when required – serve and enjoy!