Leek Onion Soup
5 onions
5 leeks (tops and stems)
3⁄4 cup olive oil or ghee
1/3 cup pureed, cooked rice or similar
5 - 6 cups water
4 teaspoons dried thyme
3 teaspoons dried oregano
Peel the onions. Chop onions and leeks fine (the finer the better). Heat up ghee or olive oil in a large pot.
Add the onions and toss a few times. Add the leeks.
Keep on tossing this for about 1/2 minute.
Now add the 1/3 pureed cooked rice and toss until lightly browned.
Add the 5 -6 cups water. Stir.
Add the remaining ingredients.
Allow to simmer on low until the leeks have softened – about 15 – 20 minutes. Serve and enjoy.
1 tablespoon | 15 ml olive oil
2 medium | 350 grams leeks, washed & chopped
4 large cloves | 1 tablespoon garlic, minced
1 large | 450 grams potato, peeled and cut into cubes
1 large head of broccoli, roughly chopped
1 litre 960 ml | vegetable stock
1 teaspoon sea salt or to taste (the amount of salt you need will depend on how salty your stock it)
1 tablespoon | 15 ml lemon juice optional
INSTRUCTIONS
In a large cooking pot, melt the olive oil on a medium heat. When the oil is hot, add the leeks and garlic. Sauté for a couple of minutes to soften, stirring often to keep the garlic from burning.
Add the potato, broccoli and stock. Stir and mix in the salt. Cover and let simmer for 15-20 minutes or until the potatoes and broccoli are fork tender.
Remove the pot from the heat. Use an immersion blender to process until you reach your desired consistency. You can also use a blender to puree the soup.
Taste and season with more salt and pepper as needed and serve.
OPTIONAL ADDITIONS
Top with a sprinkling of almond slices for added texture, red pepper flakes, black pepper, chopped chives and/or a drizzle of olive oil over the top.
You can also mix in a squeeze of lemon juice to brighten up the flavour if you like.
For an added cheesy flavour add a couple tablespoons nutritional yeast
INGREDIENTS
1 pound Yukon gold potatoes, peeled and diced
12 ounces sliced fresh or frozen leeks, white and light green parts only (from 4 leeks)
4 cups low-sodium vegetable broth
2 tablespoons unsalted butter
1 1/2 teaspoons kosher salt
1 teaspoon chopped fresh thyme leaves, plus extra for serving
1/4 teaspoon freshly ground white or black pepper
1/4 cup sour cream, plus extra for serving
INSTRUCTIONS
Place the potatoes, leeks, broth, butter, salt, thyme, and pepper in a 3- to 4-quart slow cooker and stir to combine. Cover and cook on the LOW setting until potatoes are very tender, about 8 hours.
Blend the soup with an immersion blender until smooth. (Alternatively, transfer the vegetables, in batches, to a stand blender. Blend on low speed until smooth. Return the blended soup to the slow cooker.) Add the sour cream and whisk to combine. Ladle into bowls and serve with an extra swirl of sour cream and a sprinkle of chopped fresh thyme.
Ingredients:
1 tbsp vegan margarine
1 tbsp olive oil
4 stalks of celery, diced
2 leeks, trimmed and diced
1 onion, diced
3 medium potatoes, peeled and diced
4-6 cups good quality vegetable stock
1 tsp garlic powder
salt and pepper to taste
chives for garnish
Method:
Melt the butter in a big soup pot, add the oil. Bring to a medium-high heat, add all the veggies and a pinch of salt, toss about to coat all the veggies.
Stir about, cooking for 8-10 minutes until the leeks and celery are softened.
Add the stock, bring to the boil for a few minutes, then simmer for 10-15 minutes until the potato chucks are tender.
Turn the heat off and allow to cool a little before blending with an immersion blender.
Stir through the garlic powder and season with salt and pepper to taste, ladle into bowls and top with chopped chives.
