:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/VxWNqJ0QRhV5N8jdibWT/4991887080d0b3d3e32018d5687841.png "Vegetarian leek soup, quick and easy")
Source: Panagiotis Kyriakos via Getty Images
Vegetarian leek soup, quick and easy
I love soups in any form and make them often. One of my favorite variations is vegetarian leek soup. It's not only healthy, but also really tasty and wonderfully creamy. On chilly evenings, it provides just the right amount of warmth and comfort. I have often made this recipe for my family and friends and would like to share it with you.
Ingredients
- 3 large Leek sticks
- 2 medium size Potatoes
- 2 Onions
- 2 cloves of garlic
- 1 l vegetable stock cube
- 200 ml cream
- 2 Tablespoon olive oil
- salt and pepper to taste
- Fresh bread and herbs to serve (optional)
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Directions
To prepare the vegetarian leek soup, first peel and finely chop the onions and garlic. I find that a good kitchen helper is a real time-saver here.
Wash the leek thoroughly, as it often has sand between the layers. I cut the leek lengthways and rinse each layer under running water. Then cut into thin rings.
Peel the potato and cut into small cubes. This will speed up the cooking process and give the soup a pleasant consistency.
Heat the olive oil in a large pan and sauté the onions, garlic and leek until soft. Leave for about 10 minutes.
Now add the diced potatoes and vegetable stock and bring to the boil. Let this mixture simmer until the potatoes are soft, about another 20 minutes.
Add the cream to the leek soup and season to taste with salt and pepper. Now comes the magic part: finely puree the leek soup with a hand blender until it is nice and creamy.
Serve the vegetarian leek soup hot, sprinkled with herbs and served with fresh bread.
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