- 6 cups of water or broth
- 4 medium potatoes, peeled and chopped
- 1 cup leek, cleaned and chopped
- 1 cup celery, chopped
- 2–3 cups kale or other spring greens, chopped
- 2 cloves garlic
- 1 teaspoon sea salt
- Salt and pepper to taste
- 1 teaspoon olive oil (optional)
Bring liquid to a boil.
Add potatoes, onion, celery and salt; cover.
Reduce heat and simmer until tender.
Add kale and garlic. Simmer until kale is tender and bright green.
Purée all ingredients together. Salt and pepper to taste.
Add olive oil before serving (optional).