Description
A light and savory Leek Soup without potatoes, perfect for a low-carb or paleo-friendly meal. This simple yet flavorful recipe lets the natural sweetness of leeks shine through, enhanced by garlic, herbs, and a smooth, creamy texture from non-dairy milk. Keyword: leek soup without potatoes
Ingredients
Units
Scale
- :
- 2 tablespoons olive oil
- 4 large leeks (white and light green parts only), cleaned and sliced
- 2 cloves garlic, minced
- 1 medium celery stalk, chopped
- 1 medium carrot, chopped
- 4 cups vegetable broth
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1/2 cup unsweetened plant-based milk (such as almond or oat), optional
- Salt and pepper, to taste
- Chopped fresh parsley, for garnish (optional)
Instructions
- :
- Heat olive oil in a large pot over medium heat.
- Add leeks and sauté until soft and fragrant, about 7–8 minutes.
- Add garlic, celery, and carrot. Cook for another 5 minutes.
- Pour in the vegetable broth, add bay leaf and thyme, and bring to a simmer.
- Simmer for 20–25 minutes, until vegetables are tender.
- Remove the bay leaf and blend the soup with an immersion blender or in batches until smooth.
- Stir in plant-based milk if using, and season with salt and pepper to taste.
- Garnish with parsley before serving.
Notes
- :
- For added richness, substitute coconut milk for the plant-based milk.
- Leeks must be washed thoroughly to remove grit.
- This soup can be served chunky if you prefer not to blend it.
Nutrition
- Calories: 150
- Sugar: 5g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
