Leek soup

Leek soup - a fresh and comforting delight

If you're looking for a soup recipe that combines the delicate flavors of vegetables with a touch of freshness, then leek soup is the perfect choice! This recipe is not only easy to prepare but also very healthy, ideal for fasting days or for those who want to adopt a lighter diet. Let's venture together into making this delicious dish!

Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Number of servings: 4-6

Necessary ingredients:

- 2 medium leeks
- 1 parsnip
- 1 carrot
- 1 parsley root
- 1 small celery root
- 200 ml tomato juice (preferably fresh)
- Noodles (about 100 g)
- Cabbage juice (300 ml, to taste)
- Salt (to taste)
- Fresh or dried herbs (parsley, dill, to preference)
- 2 tablespoons olive oil or vegetable oil

The history of leek soup is fascinating, with deep roots in the culinary traditions of many cultures. Soups have been made for centuries, serving as an excellent way to utilize seasonal vegetables. Leeks, a staple ingredient in many recipes, bring a subtle and sweet flavor that perfectly complements the other vegetables in the soup.

Step-by-step preparation:

1. Preparing the vegetables: Start by cleaning and washing all the vegetables. The root vegetables (parsnip, carrot, parsley root, and celery) should be peeled, washed thoroughly, and grated or finely chopped. These vegetables will add a rich flavor and pleasant texture to the soup.

2. Cutting the leeks: Wash the leeks under a stream of cold water to remove any impurities. Slice them into thin rounds or chop them finely, depending on your preference. Leeks cook quickly, so you don't need to worry about them staying firm.

3. Boiling the vegetables: In a large pot, add 1.5 liters of water and place all the grated vegetables, including the chopped leeks. Let them boil over medium heat for 10-15 minutes, or until they become slightly soft. This step is essential for obtaining a delicious base for the soup.

4. Adding tomato juice and cabbage juice: After the vegetables have boiled, add 200 ml of tomato juice and 300 ml of cabbage juice. The tomato juice will provide a pleasant acidity, while the cabbage juice will add a note of freshness. You can adjust the amount of cabbage juice according to how sour you like the dish.

5. Noodles and seasoning: Let the soup boil for a few minutes, then add the noodles. Cook everything for about 5-7 minutes, until the noodles are done. At this point, season the soup with salt, adding it gradually to achieve the desired taste.

6. Finalizing the dish: Finally, add 2 tablespoons of oil and mix well. The oil will add a smooth note to the soup. After you have turned off the heat, you can add fresh or dried herbs, such as parsley or dill, for an extra touch of flavor and color.

7. Serving: Leek soup is served warm, ideally alongside a slice of fresh bread or croutons. A spoonful of plant-based sour cream can be a wonderful addition for those who want a richer taste.

Practical tips:

- Fasting days: This soup is perfect for fasting days, as it contains no animal-derived ingredients.
- Variations: You can experiment with other vegetables, such as zucchini or potatoes, to add variety. Additionally, you can use a mix of herbs to change up the flavors.
- Nutrition: Leek soup is low in calories, with about 80-100 calories per serving, and is rich in vitamins A, C, and K, as well as fiber, making it an excellent choice for a healthy diet.

Frequently asked questions:

- Can I substitute cabbage juice? Yes, you can use additional tomato juice or water with a bit of lemon juice to achieve a similar acidity.
- How long can I keep the soup? The soup can be kept in the refrigerator for up to 3 days in an airtight container. You can reheat it before serving.
- What drinks pair well? Fresh lemonade or herbal tea can be ideal accompaniments for this soup.

Leek soup is not just a simple recipe, but also a way to bring a bit of warmth from your home to your plate. I encourage you to try this recipe and enjoy every spoonful!