Leek soup with curry

Leek and Curry Soup - a culinary journey full of flavors and colors

Are you looking for a delicious and healthy recipe, perfect for chilly days or a comforting lunch? Let's discover together the leek and curry soup. This soup is not just a simple combination of vegetables, but an explosion of flavors that can turn any meal into a feast!

A brief history of leek and curry soup

Leek and curry soup has its roots in global culinary traditions, where the combination of fresh vegetables with aromatic spices has become a popular method for creating healthy and tasty dishes. Leek, with its delicate flavor and crunchy texture, pairs perfectly with the intense curry, offering both depth and a touch of warmth. This soup is versatile, as it can be served hot or cold, and the addition of curry gives it a unique character.

Total preparation time: 40 minutes
Cooking time: 30 minutes
Number of servings: 4

Necessary ingredients

- 1 leek (approximately 200 g)
- 1 small onion (approximately 100 g)
- 7 small potatoes (approximately 500 g)
- 750 ml - 1 liter of water
- 1 cube of concentrated broth (optional, for a more intense flavor)
- 1 tablespoon of Kotanyi curry (or another preferred brand)
- 1 bay leaf
- 1 tablespoon of olive or sunflower oil
- Salt and pepper, to taste

Preparation of ingredients

1. Cleaning the vegetables: Start by washing the leek, onion, and potatoes well. Remove the outer leaves of the leek, which may be tougher.
2. Cutting the vegetables: Slice the leek into thin rounds, dice the onion, and cut the potatoes into cubes of about 1-2 cm. This will allow the vegetables to cook evenly and soften well.

Cooking the soup

1. Heating the oil: In a large pot, add the oil and heat it over medium heat. Make sure the oil is hot before adding the vegetables to sauté them properly.
2. Sautéing the leek and onion: Add the sliced leek and onion to the pot. Cook for 5-7 minutes, stirring occasionally, until they become lightly golden and soft. This will release the flavors and add depth to your soup.
3. Adding the spices: When the vegetables are ready, add the curry and bay leaf. Mix well to combine the flavors. The curry will give the soup a vibrant hue and aromatic taste, so don't hesitate to use a generous spoonful!
4. Adding the potatoes and water: Add the diced potatoes and pour water into the pot, ensuring the vegetables are covered. If you want a more concentrated soup, use 750 ml of water; for a thinner soup, add up to 1 liter.
5. Cooking the soup: Add the concentrated broth cube (if using) and let the soup simmer on low heat for 20-25 minutes, or until the potatoes are completely soft.

Transforming into cream soup (optional)

If you prefer a smoother texture, you can transform the leek and curry soup into a cream soup using an immersion blender. Blend until you achieve a homogeneous and velvety consistency, then taste and adjust the seasonings to your liking.

Serving and suggestions

Serve the leek and curry soup hot, garnished with some crunchy croutons or a dollop of sour cream for an extra creaminess. You can also add a few fresh parsley leaves for a touch of freshness. This soup pairs perfectly with a simple green salad or a slice of garlic toast, which will complement the meal perfectly.

Practical tips

- Leek can easily be replaced with other vegetables, such as green onions or carrots, if you can't find it.
- If you want a spicier flavor, add a bit of fresh chili or chili flakes along with the curry.
- You can substitute sunflower oil with butter for a richer taste.

Frequently asked questions

Can I use other spices?
Of course! You can experiment with cumin, turmeric, or coriander to give your soup a different flavor profile.

How long does the soup last in the fridge?
The soup keeps well in the fridge for 3-4 days in airtight containers. You can reheat it in the microwave or on the stove.

Can I freeze the leek and curry soup?
Yes, the soup can be frozen! Make sure to let it cool completely before transferring it to freezing containers. It keeps well for 2-3 months.

Nutritional values

A serving of leek and curry soup contains approximately 150-200 calories, being rich in vitamins and minerals due to the fresh vegetables. Leek is an excellent source of vitamins A, C, and K, as well as fiber, and curry provides antioxidant benefits.

Possible variations

To diversify the recipe, you can add additional vegetables such as carrots or celery, or include a protein source like chickpeas or cooked chicken for a heartier meal. You can also turn the soup into a main dish by adding a portion of rice or quinoa.

In conclusion, leek and curry soup is not just a simple recipe, but also an opportunity to explore diverse and healthy flavors. I encourage you to experiment and put your personal touch on this recipe! Enjoy every bite and savor the cooking moment!