Just Leek Soup
Soups/Stews
What You’ll Need:
🛢️ 1 tbsp olive oil
🧅 ½ yellow onion, chopped
🧄 2 cloves garlic, minced
🥬 2 medium leeks
🧅 1 tsp garlic powder
🧄 1 tsp onion powder
🫙 2 cups vegetable broth or water with bouillon
🌾 1 tbsp all-purpose flour (or 1 ½ teaspoons cornstarch for a gluten-free option)
🧂 Salt and pepper to taste
Topping:
🥜 ¼ cup cashew cream
🌿 fresh parsley, chopped
🍋 lemon juice
Features:
Nutrition:
*Nutrition information is a rough estimate.
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How You’ll Make It
- Wash the Leeks Properly: Leeks tend to trap dirt between their layers. Slice them lengthwise and rinse thoroughly under running water, fanning out the layers to remove any hidden grit. Then, slice them into roughly thin pieces.
- Sauté the Aromatics: In a medium pot, heat a little oil or water over medium heat. Add leeks, onion, and garlic one at a time. Sauté until soft and fragrant, about 5–7 minutes overall. Season with garlic powder and onion powder during this step to enhance the flavor.
- Simmer: Pour in the vegetable broth, season with salt and pepper, and bring to a boil. Reduce heat and let simmer for 15 minutes.
- Thicken the Soup: In a small bowl, mix the flour (or cornstarch) with a little water to form a smooth paste. Stir it into the soup and simmer for 5 more minutes.
- Blend: Using an immersion blender or add soup to a blender, add flour for thickness, blend the soup until smooth. If using a regular blender, blend in batches and return to the pot.
- Add Cashew Cream: Stir in the cashew cream and let the soup warm through for another minute. Or add the cash cream as a topping.
- Finish & Serve: Remove from heat, stir in lemon juice, and garnish with parsley. Serve warm.
Substituttions
Just Leek Soup
Ingredients:
🛢️ 1 tbsp olive oil
🧅 ½ yellow onion, chopped
🧄 2 cloves garlic, minced
🥬 2 medium leeks
🧅 1 tsp garlic powder
🧄 1 tsp onion powder
🫙 2 cups vegetable broth or water with bouillon
🌾 1 tbsp all-purpose flour (or 1 ½ teaspoons cornstarch for a gluten-free option)
🧂 Salt and pepper to taste
Topping:
🥜 ¼ cup cashew cream
🌿 fresh parsley, chopped
🍋 lemon juice
Features:
Instructions:
- Wash the Leeks Properly: Leeks tend to trap dirt between their layers. Slice them lengthwise and rinse thoroughly under running water, fanning out the layers to remove any hidden grit. Then, slice them into roughly thin pieces.
- Sauté the Aromatics: In a medium pot, heat a little oil or water over medium heat. Add leeks, onion, and garlic one at a time. Sauté until soft and fragrant, about 5–7 minutes overall. Season with garlic powder and onion powder during this step to enhance the flavor.
- Simmer: Pour in the vegetable broth, season with salt and pepper, and bring to a boil. Reduce heat and let simmer for 15 minutes.
- Thicken the Soup: In a small bowl, mix the flour (or cornstarch) with a little water to form a smooth paste. Stir it into the soup and simmer for 5 more minutes.
- Blend: Using an immersion blender or add soup to a blender, add flour for thickness, blend the soup until smooth. If using a regular blender, blend in batches and return to the pot.
- Add Cashew Cream: Stir in the cashew cream and let the soup warm through for another minute. Or add the cash cream as a topping.
- Finish & Serve: Remove from heat, stir in lemon juice, and garnish with parsley. Serve warm.
