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Alexandra’s healthy soup

Alexandra’s healthy soup

This is a genuine healthy soup: made with leeks, garlic, and onions for the pre-biotics (high in fibers), and with kale known to be high in nutrients and anti-oxydants (carotenoids, flavonoids, glucosinolates, calcium, magnesium, potassium and vitamin C, K …) I love it and I want more each time! Thank you, Alexandra, for this delicious recipe.

Alexandra's healthy soup

2 February 2022
: 4 to 6 people
: 10 min
: 15 min
: 25 min
: Very easy

Alexandra suggests adding roasted pine nuts on top. Roasted crushed almonds or sunflower seeds are great too.


  • 3 leeks (about 300 g)
  • 2 medium size onions
  • 3 garlic cloves (15 g)
  • 1 bunch of kale (200 to 300 g)
  • 1 dash of olive oil
  • Salt and freshly ground pepper
  • Step 1 Slightly fry the peeled garlic and onions in a bit of olive oil. Add the kale and the cleaned and sliced leeks. Cover with water and cook for 15 minutes starting from the boiling point.
  • Step 2 Mix with your electric mixer, food processor or blender and serve hot.

Good to know!

Alexandra is a pharmacist and is specialized in clinical and biological physio-nutrition. Read more on her website. Kale cabbage as well as all types of cabbages are excellent boosters for a successful liver detox. Alexandra tells me that this soup is a great idea to have after the holiday season dinner parties!

This soup can be stored in the refrigerator for up to 3 to 5 days if correctly sealed. You may also freeze it. In this case, Alexandra’s advice is to bring the soup out of the freezer a few hours before warming it up so that the nutrients are not altered due to a sudden high temperature heating.

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