Guest Post: Lemony Kale and Potato Soup by Jodi Kay, Happy Hearted Kitchen

Hi guys! I’m pleased to be sharing this recipe here with you today. As we gear up for the winter season it’s always nice to remember that a humble bowl of soup can be just the thing on a cold night. I chose this recipe in particular because I feel like it really represents my cooking style and food philosophy.

I am a big supporter of shopping local. With the addition of a few oils and spices we can pretty much get all that we need from our local farmers market and health food store. Things can look a little bleak in colder months but this vibrant bowl offers another way to use up those potatoes and kale, with a little topping to make things interesting. I hope you enjoy the recipe. Thank you to The Love Place for inviting me to spend a little time here. Cheers to soup and a happy winter ahead.

Lemony Kale + Potato Soup with Caraway Seed Dukkah

Your well known leek and potato soup with a little extra jazz. I actually prefer the taste of this soup the next day, as it thickens and gains more depth of flavor, however, you lose out on that vibrant green color if you don’t eat it right away. I add the kale at the very end, I love the texture it adds but if you prefer a smoother soup you can it in earlier so it has more time to wilt.

Dukkah is a lovely spice blend to have on hand. Sprinkle it on soups, salad, roasted root veg or simply use it to dress up avocado toast. Play around with nuts, seeds and spices to create a home blend you love.

Makes 6 Servings



  • Extra Virgin Olive Oil
  • 3 medium leeks, white and light green parts only
  • 3½ cups potatoes, peeled and chopped
  • Sea salt and pepper
  • 6 cups low sodium organic vegetable stock, or homemade
  • 1 bunch curly kale, about 6 stalks
  • 2 handfuls each fresh flat leaf parsley and chervil
  • Zest and juice of 1 organic lemon


  • ½ cup sesame seeds
  • 1 tablespoon cumin seeds
  • 1 tablespoon caraway seeds
  • ½ tablespoon coriander seeds
  • ½ tablespoon fennel seeds
  • 1 teaspoon ground sumac


To make the dukkah, add the sesame seeds to a small pan and toast until brown and fragrant, a few minutes, being careful not to burn. Remove from pan and place in a small bowl. Add cumin, caraway, coriander and fennel to the pan and toast until fragrant, about 1 or 2 minutes. Let cool. Then add half the sesame seeds and all other seeds to a small blender or spice grinder and pulse to break up just a bit. Place everything in a bowl and stir in the sumac. Done.

For the soup, thinly slice the leeks and wash to remove any dirt stuck between the layers. Add a good lug of olive oil to a heavy bottomed pot and sautée the leeks until soft. Add the peeled and chopped potatoes and stir to coat in oil, then season with salt and pepper. Cover everything with stock and bring to a boil. Keep at a gentle boil until the potatoes are soft and tender and easily pierced with a fork, about 30 minutes. Remove the kale leaves from the woody stalks and give the leaves a rough chop, add the to pot and stir to combine. Boil gently until just starting to wilt, 5-10 minutes. Remove from heat, taste and adjust seasoning if needed, then let cool slightly before blending.

Blend the soup using your preferred method, I like a high speed blender, adding in the fresh herbs, lemon juice and zest while you blend. Return to the pot, warm through if needed, and serve with dukkah, extra lemon zest, cracked black pepper and a drizzle of olive oil.