Leek Soup
Using celeriac with traditional potato gives this healthy leek soup a velvety, creamy texture and a delicious flavour.
Using celeriac with traditional potato gives this healthy leek soup a velvety, creamy texture and a delicious flavour.
- salt and pepper
- olive oil
- sea salt and freshly ground black pepper
- 2 garlic cloves roughly chopped
- 1 onion finely chopped
- 1 carrot grated
- 1 sprig thyme leaves only
- 1 onion grated
- 2 sticks celery grated
- stalks from a small bunch of parsley
- 200 g/7oz floury potatoes peeled and chopped into cubes
- 350 g/12oz celeriac peeled and chopped
- 4 leeks finely sliced
- 1 small bunch chives finely chopped
- Carbohydrate 13.6274666666667 g
- Cholesterol 0 mg
- Fat 0.325991666591667 g
- Fiber 2.27199998656909 g
- Protein 1.55866666666667 g
- Saturated Fat 0.060407499989644 g
- Serving Size 1 1 Serving (121g)
- Sodium 69.396366319443 mg
- Sugar 11.3554666800976 g
- Trans Fat 0.081099374997969 g
- Calories 60 calories
Step-by-step
- To make the stock, put the grated carrot, onion, celery and garlic into a large heatproof bowl. Add a pinch of salt and pepper and pour over 1 litre of boiling water. Set aside to steep for 10-15 minutes while you prepare the soup.
- Heat a large heavy-based saucepan or casserole dish over a medium heat. Add a dash of oil and, once hot, add the onion, potatoes, celeriac and thyme leaves. Cook over a medium heat for 10 minutes, or until the vegetables have softened.
- Strain the stock through a sieve into the pan of celeriac. Simmer gently for 10-15 minutes until the celeriac is nearly tender.
- Add the leeks, cover the pan and cook for a further 5-7 minutes, or until the leeks are wilted and tender but still bright green.
- Remove from the heat and blend in batches until really smooth. (Blend for a minute or longer for a really velvety texture.) The soup can be stored in the fridge or frozen at this stage.
- Transfer the blended soup to a clean pan. Reheat the soup if necessary, taste and season with salt and pepper to taste.
- To serve, spoon into bowls and garnish with chopped chives.
My Simple, Yet Elegant Leek Soup Recipe
As a busy professional woman, time is my most precious commodity. Finding quick, healthy, and delicious meals is a constant quest, and this leek soup recipe has become a true lifesaver. It's elegant enough to serve to guests, yet simple enough for a weeknight dinner after a long day at the office. The creamy texture and delicate flavor are surprisingly satisfying, and the preparation is straightforward enough that even on my most stressful days, I can whip it up in under an hour.
The beauty of this recipe lies in its simplicity. It relies on fresh, seasonal vegetables – leeks, potatoes, and celeriac – to create a vibrant and flavorful broth. The celeriac, in particular, adds an unexpected depth of creaminess without the need for heavy cream or dairy, making it a guilt-free indulgence. The subtle earthiness of the leeks is balanced perfectly by the sweetness of the potatoes, creating a harmonious blend of flavors that is both comforting and refined.
I often find myself modifying the recipe based on what’s available in my fridge or local farmers’ market. Sometimes, I’ll add a splash of white wine for an extra layer of complexity, or a sprinkle of fresh herbs like parsley or dill for added brightness. The possibilities are endless, which is part of what makes this recipe so adaptable and enjoyable. I’ve even experimented with adding different root vegetables, such as parsnips or carrots, and each time, the result has been wonderfully unique.
The best part? This soup is incredibly versatile. It’s equally delicious served hot on a chilly evening or slightly chilled as a refreshing summer starter. And because it freezes so well, I often make a large batch to have on hand for those busy weeks when finding time to cook feels impossible. It’s become a staple in my meal prep routine, providing a nutritious and satisfying meal with minimal effort.
Beyond its convenience and deliciousness, this leek soup is incredibly healthy. Packed with vitamins and nutrients from the fresh vegetables, it's a guilt-free way to indulge in a comforting, flavorful meal. The lack of heavy cream makes it a lighter alternative to traditional cream-based soups, perfect for those watching their calorie intake or following a healthy diet. And the simplicity of the ingredients ensures that it's a budget-friendly option, too.
This recipe isn't just a soup; it's a testament to the power of simple ingredients and mindful cooking. It's a delicious reminder that even amidst the chaos of a busy life, we can still carve out time for nourishing, flavorful, and satisfying meals. So, go ahead and give this recipe a try. You might just find your new favorite weeknight dinner (or lunch, or even a quick and easy dinner party option!).
Ingredients you'll need:
- salt and pepper
- olive oil
- sea salt and freshly ground black pepper
- 2 garlic cloves, roughly chopped
- 1 onion, finely chopped
- 1 carrot, grated
- 1 sprig thyme, leaves only
- 1 onion, grated
- 2 sticks celery, grated
- stalks from a small bunch of parsley
- 200g/7oz floury potatoes, peeled and chopped into cubes
- 350g/12oz celeriac, peeled and chopped
- 4 leeks, finely sliced
- 1 small bunch chives, finely chopped
