Roasted Garlic and Smoky Greens Soup
- 3 large garlic heads
- 3 tablespoons olive oil, plus more for serving
- 2 medium leeks, cleaned and thinly sliced crosswise (white and pale green parts only)
- 2 bay leaves
- 1 tablespoon finely chopped fresh rosemary leaves
- Kosher salt
- Freshly ground black pepper
- 1 medium russet potato, peeled and medium dice
- 1/2 teaspoon smoked paprika, plus more as needed
- 4 cups low-sodium vegetable broth
- 12 ounces kale, tough stems removed and leaves cut into 1/2-inch slices (about 4 cups)
- 1 cup water
- 4 poached eggs (optional)
- This recipe is vegetarian
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Bay leaves (2)
- Garlic heads, large (3)
- Kale (12 ounces)
- Leeks, medium (2)
- Rosemary, fresh leaves (1 tablespoon)
- Russet potato, medium (1)
- Canned Goods
Vegetable broth, low-sodium (4 cups)
- Cooking & Baking
- Black pepper, Freshly ground (1)
- Kosher salt (1)
- Olive oil (3 tablespoons)
- Paprika, smoked (1/2 teaspoon)
- Drinks
- Water (1 cup)
- Refrigerated
- Eggs (4)
Preparation
Read recipe preparation on chow.com
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Recipe Stats
Published February 24, 2011 (1 year ago).
49 people saved this recipe.
