Leek Soup


This leek soup recipe is a nice, quick soup to make.


It looks appealing (no obvious lumps of vegetables!) and is full of goodness. Try this warm soup for a quick weeknight meal with bread and salad, or dress it up for company with croutons to serve to company. 

It’s a creamy and colorful soup chock full of carrots, leeks and even lentils.




Leek Soup
Prep Time
40 min
Total Time
40 min
Prep Time
40 min
Total Time
40 min
  1. 350 g sliced leeks (about 3 leeks, white and light green part only)
  2. 350 g cups of sliced carrots (about 10 medium carrots)
  3. β…“ cup red lentils, rinsed and picked over
  4. 2x 1 liter cartons of low sodium organic chicken stock or veg. stock
  5. 2 tb. unsalted butter
  6. olive oil
  7. salt & pepper
  8. creme fraiche
  1. In a large pot, heat the butter and a splash of olive oil. Medium heat is good.
  2. Wash, peel and slice your carrots. Saute the carrots until tender, about 7-10 minutes.
  3. Meanwhile, slice your leeks vertically and then cut into half moon shapes. Submerge the sliced leeks into a large bowl of water. Use your hands to separate and remove the dirt. This step is very important as leeks can be very sandy. Dry thoroughly with a salad spinner or a clean kitchen towel, and then add to the pot. Season with salt and pepper. Saute until soft, not brown.
  4. Add your red lentils, 1Β½ cartons of stock and bring to a boil. Reduce to a simmer and let cook away with the lid on for about 30 minutes or so.
  5. When the soup is finished, puree in batches in a food processor or blender.
  6. If your soup seems too thick, add more chicken stock.
  7. Return your pureed soup back to it’s original pot and adjust seasoning to your liking. Top with dollop of creme fraiche.
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