Leek Soup
Summer is officially over. With cooler days creeping in quicker and quicker, rainy days appearing more often and the trees are not so green anymore. I have one solution. A good bowl of irresistible warm soup, and so it’s easy to make. Not even mentioning how cheap this recipe is.
3 ingredients and few spices there is really nothing easier than that. It usually takes me up to 45 min to make it and serve to my hungry foodie companion.
This recipe is really easy, and we can make it vegan friendly as well by swapping chicken stock for vegetable one and double cream to plant-based yogurt/cream.
I highly recommend trying it first without the cream to see the change the cream brings into it. It’s also really good without it so it’s up to you if you want to add it or not.
Leek Soup
Ingredients
- 4 Leeks
- 1.5 L Chicken Stock or vegetable
- 2 Bay Leaves
- 0.5 tsp Garlic Powder
- 1 tbsp Coconut Oil or olive oil
- 4 Peppercorns
- Salt
- Double cream or vegan alternative
Instructions
- Chop your leeks into 1 cm slices and rinse with water in a colander. In a large pot heat up coconut oil and add leeks. Cook for 10 min or until the leeks are nice and soft.
- Pour in the chicken stock, add bay leaves, peppercorns, and garlic powder. Let it simmer for 20 to 30 min. Season with salt to taste.
- Serve with 1 tsp of cream alongside with fresh bread. You can also sprinkle some fried onion on top, but that’s optional.