![](https://cdn.statically.io/img/www.allrecipes.com/thmb/j_NobxfP_J7bIBMc0JUZoHIVdJo=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/3667359-d18d731dcfd84680983386b7d91c594b.jpg)
Ingredients
-
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®)
Directions
-
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.
Cook's Notes:
Use yellow squash instead of green, yellow potatoes instead of red, 5 chopped cloves of garlic instead of green garlic, chard or collards instead of kale if preferred.
Add soy creamer or creamed tofu for a creamier version.
Nutrition Facts (per serving)
240 | Calories |
8g | Fat |
41g | Carbs |
9g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 240 | |
% Daily Value * | |
Total Fat 8g | 11% |
Saturated Fat 1g | 6% |
Sodium 81mg | 4% |
Total Carbohydrate 41g | 15% |
Dietary Fiber 16g | 58% |
Total Sugars 12g | |
Protein 9g | 17% |
Vitamin C 126mg | 139% |
Calcium 193mg | 15% |
Iron 4mg | 21% |
Potassium 1626mg | 35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.