Description
Delicious comfort food at its best, this celery and leek soup is packed with flavorful vegetables and lots of herbs. Enjoy for a cozy lunch or light dinner!
Ingredients
Scale
- 1 tbsp olive oil
- 1 large leek (washed, diced)
- 3 celery sticks (diced)
- 2 medium russet potatoes (diced)
- 1/4 onion (diced)
- 2 garlic cloves (minced or finely diced)
- 2.5 cups vegetable stock
- 1 tsp dried thyme
- 1 tsp dried parsley
- 2 bay leaves
- 1/4 cup non-dairy milk
- pinch salt
- pinch black pepper
Instructions
- Step 1: Drizzle the olive oil into your pot and then add the onion, garlic and herbs. Fry on a low heat for 4-5 minutes or until the onion has softened.
- Step 2: Add the leeks and celery to the pot and cook for a few minutes, then tip in the diced potatoes. Season with salt and black pepper. Cook for 5-7 minutes. If the potato starts to stick, add a splash of water.
- Step 3: Pour in the vegetable stock and bring to a boil. Reduce the heat, give it a good stir and cook on a low to medium heat for 18-20 minutes until the potato is fork tender. Pour in the non-dairy milk and stir again.
- Step 4: Remove the bay leaves. Use an immersion blender to blend the soup, or add batches to a food processor to blend.
- Step 5: Ladle into your bowls and top with fresh herbs if you wish. Serve immediately and enjoy!
Notes
If you like a very ‘herby’ flavor, you can add a little more of the dried herbs. Don’t forget to remove the bay leaves before blending! If the potato starts to stick add a splash of water to the pot.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Lunch, Soup
- Method: Stovetop
- Cuisine: American, British
Nutrition
- Serving Size: 1 serving
- Calories: 149 kcal
- Sugar: 4 g
- Sodium: 608 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg
Keywords: celery leek soup, vegan soup, gluten free soup, comfort food, vegetable soup