Kale, Sweet Potato, Leek Soup with Cilantro, Cumin and Lentils

This soup is phenomenal. I make a damn good soup (thanks to my good friend Laura Adams Wilson who imparted her Cuban mama’s secrets along the way of our friendship!) But this? This rivals even my Laura’s soups. Full disclosure: I made this soup TWO DAYS in a row. THAT is how much I loved it.
So, I had leeks. And I had kale. My smoothies have been chock full of so much kale this week, I needed to change up the medium.
SOUP.
When I stumbled upon this particular recipe, the first thing that caught my eye was the toasting of the cumin and addition of cilantro and lemon at the end. It is like a hearty bowl of winter soup but with a tart twist of a springtime burst of sunshine with green onions and herbs.
Here is the original recipe on splendidtable.org… (which, by the way, has some of the most interesting vegetarian recipes I have seen in awhile!)
- 2 large leeks, white and light green only, 6 oz. trimmed (180 g.)
- 1 large onion (250 g.)
- 2 Tbs. olive oil
- 1 1/2 tsp. sea salt, more to taste
- 12 oz. sweet potatoes (350 g.)
- 1 small Yukon gold or white potato (100 g.)
- 12 oz. black or Russian kale (350 g.)
- 4 green onions, sliced (75 g.)
- 2/3 cup chopped fresh cilantro (45 g.)
- 2- 2 1/2 cups vegetable broth, as needed (about ½ liter)
- fresh ground black pepper
- 1 Tbs. cumin seed
- 1-2 Tbs. fresh lemon juice
- a pinch of hot pepper
- garnish: additional fruity green olive oil
- optional garnish: crumbled feta cheese
(Shared with permission from Love Soup: 160 All-New Vegetarian Recipes from the Author of The Vegetarian Epicure by Anna Thomas (W. W. Norton & Company, 2009).)
~Natalie
Natalie Halt is one of Gather’s co-founders. She competed internationally on water skiing’s Pro Tour and World Cup circuits for a decade, sustaining her top performance with a yoga practice that began in 2000. Natalie is now a certified yoga teacher, and the mother of two boys. She lives in South Carolina, USA.