Vegan Colcannon Soup

Ingredients

• 2 tablespoons extra virgin olive oil
• 2 medium leeks, 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 large russet potatoes, peeled and cut into cubes (about 2 cups)
• ¼ head savoy cabbage, roughly chopped (3 cups)
• 1 head kale, stemmed and roughly chopped (about 8 cups)
• 8 cups Roasted Vegetable Stock or store-bought low-sodium vegetable broth
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• Juice of 1 lemon

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