Vegan Colcannon Soup

• 2 tablespoons extra-virgin olive oil
• 2 leeks medium, tough green outer leaves removed, washed well, see Kitchen Tip, and thinly sliced
• 2 cloves garlic chopped
• 1 stalk celery with leaves, roughly chopped
• 3 russet potatoes large, peeled and cut into cubes, about 2 cups
• 1/4 head savoy cabbage roughly chopped, 3 cups
• 1 head kale stemmed and roughly chopped, about 8 cups
• 8 cups vegetable stock Roasted, or store-bought low-sodium vegetable broth
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 lemon

1. Heat the oil in a large stockpot set over medium-high heat, until it shimmers. Add the leeks, garlic, and celery, and cook, stirring frequently, for 3 to 4 minutes, until the edges are golden. Add the parsnips, potatoes, cabbage, kale, stock, salt, and pepper and stir well. Reduce the heat to medium and cover.
2. Bring the soup to a boil; then reduce the heat to a low simmer. Cook for 30 to 35 minutes, until the vegetables are tender and soft. Add the lemon juice.
3. Using an immersion blender (or working in batches in a blender), puree until completely smooth. Serve immediately or store in an airtight container for up to 3 days.

extravirgin olive oil, leeks, garlic, celery, potatoes, cabbage, head kale, vegetable stock, kosher salt, freshly ground black pepper, lemon

Taken from www.yummly.com/recipe/Vegan-Colcannon-Soup-1676646 (may not work)