Just Leek Soup
Soups
Ingredients:
- 1 tbsp olive oil
- ½ yellow onion, chopped
- 2 cloves garlic, minced
- 2 medium leeks
- 1 tsp garlic powder
- 1 tsp onion powder
- 480 ml (2 cups) vegetable broth or water with bouillon
- 1 tbsp all-purpose flour (or 1½ tsp cornstarch for gluten-free)
- salt and pepper to taste
Topping:
- 60 ml (¼ cup) cashew cream
- cashew parmesan
- fresh parsley, chopped
- lemon juice
Equipments:
- Large pot or Dutch oven
- Immersion blender or countertop blender
- Knife and cutting board
Features:
Gluten-Free
Grain-Free
Soy-Free
Nut-Free
Leftover Friendly
Meal Prep Friendly
Nutrition:
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Instructions:
- Sauté the Aromatics
Heat 1 tbsp olive oil in a medium pot over medium heat. Add ½ chopped yellow onion and 2 minced garlic cloves. Cook for 3–4 minutes until softened. - Add the Leeks
Clean and slice 2 medium leeks. Add to the pot with 1 tsp garlic powder and 1 tsp onion powder. Cook for 5–7 minutes until softened and slightly golden. - Add Broth and Simmer
Sprinkle in 1 tbsp all-purpose flour (or cornstarch) and stir to coat. Pour in 480 ml (2 cups) vegetable broth. Season with salt and pepper. Bring to a simmer and cook for 10 minutes. - Blend
Transfer to a blender and blend until smooth. Return to the pot and warm over low heat. - Serve
Ladle into bowls. Swirl in 60 ml (¼ cup) cashew cream, sprinkle with cashew parmesan, and garnish with fresh parsley and lemon juice.
Notes:
Wash leeks thoroughly — grit hides between the layers. Slice and rinse in a bowl of cold water, letting the dirt sink to the bottom.
Cook the leeks slowly over low-medium heat to caramelize them naturally. Rushing this step produces a less sweet and less flavorful soup.
Tips:
A splash of white wine after softening the leeks adds brightness and depth.
Serve with crusty bread or a drizzle of vegan cream for a restaurant-quality bowl.
Storage:
Refrigerate for up to 4 days. Freezes well for up to 3 months. The soup thickens when cold — thin with a splash of broth when reheating.
Swaps:
Potatoes can be swapped for cauliflower or white beans for a lighter or higher-protein version.
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
- 480 ml (2 cups) vegetable broth or water with bouillon
- 1 tbsp all-purpose flour (or 1½ tsp cornstarch for gluten-free)
- salt and pepper to taste
Topping:
- 60 ml (¼ cup) cashew cream
- cashew parmesan
- fresh parsley, chopped
- lemon juice
Features:
Instructions:
- Sauté the Aromatics
Heat 1 tbsp olive oil in a medium pot over medium heat. Add ½ chopped yellow onion and 2 minced garlic cloves. Cook for 3–4 minutes until softened. - Add the Leeks
Clean and slice 2 medium leeks. Add to the pot with 1 tsp garlic powder and 1 tsp onion powder. Cook for 5–7 minutes until softened and slightly golden. - Add Broth and Simmer
Sprinkle in 1 tbsp all-purpose flour (or cornstarch) and stir to coat. Pour in 480 ml (2 cups) vegetable broth. Season with salt and pepper. Bring to a simmer and cook for 10 minutes. - Blend
Transfer to a blender and blend until smooth. Return to the pot and warm over low heat. - Serve
Ladle into bowls. Swirl in 60 ml (¼ cup) cashew cream, sprinkle with cashew parmesan, and garnish with fresh parsley and lemon juice.
