Kale Leek Coconut Soup – Vegan, Keto, and Whole30 Compliant

This Kale Leek Coconut Soup is so good. (How good?) It’s so good that we’re thinking of starting a restaurant that serves just this soup called Just This Soup. (*Except it might be kind of a bad time to open a restaurant right now.)

Kale Leek Coconut Soup

But either way – this is our new favorite soup. Plus it’s a great way to get your greens in at a time when you might be tempted to eat a whole bunch of non-green comfort foods. In other words, this is *green* comfort food.

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Kale Leek Coconut Soup

A delicious vegan green soup made with kale, leeks, and coconut milk.

Course Soup

Cuisine American

Keyword coconut, coconut milk, kale, leek, soup

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Servings 4

Ingredients

• 8 cups vegetable stock (or chicken stock if you don't need it to be vegan)
• 4 ounces kale leaves, stripped from the stem
• 1 large leek, cleaned and chopped
• 1 tbsp fresh grated ginger
• 1 13.5-ounce can coconut milk
• green herbs for garnish (optional)
• jalapeno slices for garnish (optional)

Instructions

1. In a medium stockpot, bring the stock to boil. Add the kale leaves (stems removed) and chopped leeks. Once the mixture boils again, reduce it to a low heat. Simmer uncovered for 30 to 40 minutes or until kale is very soft. Add the coconut milk and ginger, stir to combine, and simmer for another 15 minutes.

2. Using an immersion blender, blend the soup so that it becomes a smooth green puree. If the soup is too liquid-y, continue simmering until the liquid reduces to the desired texture. Serve garnished with fresh herbs and jalapeno slices if desired.

Whenever we work with fresh kale, we remove the stems because they can tend to be bitter. That’s why you’ll generally need to buy fresh kale from the produce section. The problem with the kale in pre-packaged bags is that it’s often chopped straight across the leaf so that you get thick stem and leaf in every piece.

Also, you can easily customize this soup to your taste. The thicker you want it, the longer it needs to simmer. It’s delicious with any number of different “green” garnishes (we used cilantro and jalapeno). Additionally, it keeps well in the refrigerator for a second or third day.

We should also mention that this soup is vegan as long as you use vegetable stock. Additionally, it’s keto and Whole 30 compliant, for those who are following.

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Kale Leek Coconut Soup – Vegan, Keto, and Whole 30 Compliant

Moreover, if you’re looking for other great soups, we have a few. In particular, we recommend this Tomato-Cauliflower Egg Drop Soup or this Pumpkin-Sweet Potato Soup.

Last but not least, if you love cooking with kale, don’t forget about our favorite Kale Brownies!