Recipe

Serving: 4

Prep Time: 10 min

Cook Time: 50 min

Ingredients:

Leek, Artichoke, and Potato Soup:

• 2 Tablespoons extra virgin olive oil, optional
• 2 (180 g) small leeks, washed well, sliced
• 4 small garlic cloves, peeled
• 4 cups (960 ml) vegetable broth
• 31⁄2 cup (590 g) artichoke hearts, drained, rinsed
• 1 (230 g) medium russet potatoes, washed, quartered
• 1⁄4 cup (10 g) fresh thyme leaves, stemmed
• 4 Tablespoons kale pesto, optional

Kale Pesto:

• 12 cups (840 g) kale, chopped
• 3⁄4 cup (180 g) roasted red pepper
• 6 small garlic cloves, roasted
• 11⁄2 teaspoon fresh thyme leaves
• 1 Tablespoon lemon zest
• 1⁄3 cup (52 g) pumpkin seeds, toasted
• 11⁄2 cup (85 g) fresh spinach
• 3⁄4 teaspoon kosher salt, optional
• 1⁄2 teaspoon ground black pepper

Instructions:

Leek, Artichoke, and Potato Soup:

1. Heat a large saucepot over medium heat. Add the oil and heat, then add leeks and garlic; sauté for 5 minutes or until leeks are softened and translucent. Add broth, artichokes, potatoes, and thyme leaves. Cover and bring to a boil. Reduce the heat and simmer over medium-low heat for 30 minutes.
2. Remove from heat and allow to cool for 15 minutes. Carefully pour mixture into the Vitamix container and secure the lid.
3. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 45 seconds.
4. Divide into bowls and garnish with a dollop of Kale Pesto if desired. Serve immediately.

Kale Pesto:

1. In a large pot of salted, boiling water, blanch the kale for 4 minutes.
2. Shock in a bowl filled with ice and water; strain. Once water has drained away, press out as much water as possible, leaving 1/2 cup of blanched kale.
3. Place all ingredients into the Vitamix container in the order listed and secure the lid.
4. Select Variable 7 and Pulse 15-20 times, using the tamper to press ingredients toward the blades.