Ingredients
6
6 servings
- •3 tablespoons olive oil
- •2 leeks, sliced
- •½ cup chopped green garlic
- •3 red potatoes, chopped
- •4 mini eggplants, chopped
- •4 small zucchini, chopped
- •1 bunch kale, stemmed and chopped
- •1 head lettuce, chopped
- •6 cups water
- •5 teaspoons vegetable bouillon (such as Better Than Bouillon®)
Instructions
- Heat olive oil in a Dutch oven or large pot over medium heat. Add leeks and green garlic; cook and stir until tender, about 5 minutes. Add red potatoes, eggplants, and zucchini. Cook uncovered, stirring occasionally, until starting to soften, about 15 minutes.
- Stir kale and lettuce into the Dutch oven until wilted. Pour in water and vegetable bouillon. Bring soup to a boil; simmer, covered, until flavors combine, about 1 hour.
- Blend soup using a hand immersion blender until creamy.
Nutritional Facts
Per 6 servings
- Calories: 240
- Carbohydrate: 41g
- Fat: 8g
- Fiber: 16g
- Protein: 9g
- Sugar: 12g
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