Chilled roasted orange pepper soup topped with toasted kale chips

By mm_food4me

Ingredients

• 2 tablespoons extra-virgin olive oil
• 8 large orange peppers, split in half, top and seeds removed
• 1 large sweet yellow onion
• 1 clove garlic, minced
• 1 cup leeks, sliced thin, white parts only
• 4 cups vegetable broth
• 1 cup fresh orange juice
• Salt and pepper to taste
• 1 bunch kale leaves, thick stem removed, washed and dried
• Olive oil spray
• Kosher salt

Preparation

Step 1

Heat oven to broil. Coat peppers with a little bit of oil and roast until skins are blistered. Put roasted peppers in a bowl and cover with saran wrap for 45 minutes, then remove skin from peppers.
Heat olive oil in heavy-duty stockpot.
Saute leeks, onion and garlic until soft. Add peppers, broth and orange juice and bring to a boil. Lower heat and simmer 30 minutes.
While soup is cooking heat oven to 175 degrees. On a baking sheet, spray kale with olive oil and bake at low temperature about 20 minutes, checking often until kale is crisp. Remove from oven and salt lightly.
Blend soup in blender. When serving, break up kale and top soup with kale chips.