Just Leek Soup
Ingredients:
- 15 ml (1 tbsp) olive oil
- 80 g (½) yellow onion
- 6 g (2 cloves) garlic
- 2 medium leeks
- 3 g (1 tsp) garlic powder
- 2.3 g (1 tsp) onion powder
- 480 ml (2 cups) vegetable broth or water with bouillon
- 8 g (1 tbsp) all-purpose flour
- salt and pepper to taste
- 60 ml (¼ cup) cashew cream
- cashew parmesan
- fresh parsley, chopped
- lemon juice
Equipments:
Features:
Gluten-Free
Meal Prep Friendly
Soy-Free
Refined Sugar-Free
Leftover Friendly
Nutrition:
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Slice the leeks first, then rinse them thoroughly in a bowl of water — their layers trap a lot of grit that a quick rinse under the tap won't fully remove.
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.
A few ingredients do most of the work in this recipe. The olive oil brings fruity depth and helps carry the other flavors. The yellow onion adds sweetness and depth as it cooks down. The garlic builds a savory, aromatic base. The garlic powder builds a savory, aromatic base.
Just Leek Soup
Ingredients:
- 15 ml (1 tbsp) olive oil
- 80 g (½) yellow onion
- 6 g (2 cloves) garlic
- 2 medium leeks
- 3 g (1 tsp) garlic powder
- 2.3 g (1 tsp) onion powder
- 480 ml (2 cups) vegetable broth or water with bouillon
- 8 g (1 tbsp) all-purpose flour
- salt and pepper to taste
- 60 ml (¼ cup) cashew cream
- cashew parmesan
- fresh parsley, chopped
- lemon juice
Equipments:
Features:
Why These Ingredients:
A few ingredients do most of the work in this recipe. The olive oil brings fruity depth and helps carry the other flavors. The yellow onion adds sweetness and depth as it cooks down. The garlic builds a savory, aromatic base. The garlic powder builds a savory, aromatic base.
Prep:
Slice the leeks first, then rinse them thoroughly in a bowl of water — their layers trap a lot of grit that a quick rinse under the tap won't fully remove.
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.
