How to make
Clean and cut the leeks into relatively thin circles and the onions into thin strips. Stew them in 30 ml of olive oil for 5 minutes.
Peel a potato and cut it into cubes and wash the curly kale and cut it into pieces. Remove the thick stalks from half of them.
Add the potatoes and half of the kale with the stalks to the onion, fry them for a few seconds and pour 6 and 1/2 cups of water and the salt.
Boil it for 25 minutes, add the black pepper and remove it from the heat. Blend the soup until you have a smooth mixture.
Mix the remaining kale leaves with a spoonful of olive oil, a little salt and spray with a garlic spray (optional).
Bake them in a preheated 280°F (140 degree) oven for 12 minutes or until crunchy kale chips are obtained. Be very careful not to burn them, they should be a deep dark green color.
Leave the baked chips to cool and place them on the lean vegetable soup just before serving it, so that they stay crunchy.
Optionally, sprinkle the lean kale soup with flaxseed.
Enjoy your meal!
