– **Title**: Celery and Leek Soup
– **Ingredients**:
– 2 tablespoons olive oil
– 1 medium onion, chopped
– 2 leeks, white part only, sliced
– 4 stalks of celery, chopped
– 3 medium potatoes, peeled and diced
– 4 cups vegetable broth
– 1 cup water (or more for desired consistency)
– Salt and pepper to taste
– 1/2 teaspoon thyme (optional)
– 1/2 cup cream (optional for garnish)
– Fresh parsley for garnish
– **Instructions**:
1. In a large pot, heat the olive oil over medium heat. Add the chopped onions and sauté until translucent, about 5 minutes.
2. Add the sliced leeks and chopped celery to the pot. Cook, stirring occasionally, until the leeks are soft, about 5-7 minutes.
3. Stir in the diced potatoes, vegetable broth, and water. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the potatoes are tender.
4. Use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, blend it to your desired consistency.
5. Season the soup with salt, pepper, and thyme (if using). Let it simmer for an additional 5 minutes.
6. Serve hot, garnished with a drizzle of cream and a sprinkle of fresh parsley. Enjoy!
Key Ingredients & Substitutions
Celery: Fresh celery is the backbone of this soup, giving it a refreshing and crisp flavor. If you don’t have celery, you could try using fennel for a slightly different taste, or just increase the leeks and potatoes.
Leeks: Use the white parts for the best flavor. If leeks are hard to find, green onions works as a substitute, though the flavor will be milder. Just be sure to use a bit more since they’re less intense.
Potato: A medium potato adds creaminess without the need for extra dairy. You can swap it for a parsnip if you want a sweeter note or for cauliflower for a low-carb option.
Vegetable Broth: Homemade broth is great, but store-bought works just as well. For a richer flavor, you can use chicken broth if you’re not keeping it vegetarian. Just check for low-sodium options if you’re watching the salt level.
Herbs: Fresh thyme adds a lovely aroma! If it’s not available, use dried thyme as suggested. Other herbs like dill or parsley could also brighten the flavor if you want to switch things up.
How Do I Get My Leeks and Garlic Perfectly Sautéed?
Getting leeks and garlic just right is key to the flavor of your soup. Start by heating your olive oil in a large pot over medium heat. The goal is to soften them without burning.
- Add the leeks first and let them cook for about 5-7 minutes until they’re tender and translucent.
- Add garlic in the last minute of cooking so it doesn’t burn—burnt garlic can taste bitter!
Once sautéed, they’ll release sweet, fragrant scents that are perfect for your soup base. Patience here makes all the difference! Enjoy your smooth and tasty soup!
How to Make Celery and Leek Soup?
Ingredients You’ll Need:
For the Soup:
- 4 cups celery, chopped (about 4-5 stalks)
- 2 leeks, white part only, cleaned and chopped
- 1 medium potato, peeled and diced
- 4 cups vegetable broth
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
- Salt and pepper to taste
- Optional: cream or Greek yogurt for garnish
How Much Time Will You Need?
This soup recipe will take about 10 minutes for preparation and around 30 minutes for cooking. So, in total, you’re looking at about 40 minutes from start to finish. It’s quick and easy, perfect for a cozy meal!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by heating the olive oil in a large pot over medium heat. Add the chopped leeks and minced garlic. Sauté them for about 5-7 minutes, stirring occasionally, until they become soft and translucent. This will make your kitchen smell amazing!
2. Add the Vegetables:
Next, toss in the chopped celery and diced potato. Stir everything together well and let it cook for another 5 minutes. This helps to bring out the flavors of the vegetables.
3. Simmer the Soup:
Now, pour in the vegetable broth and sprinkle in the thyme. Increase the heat to bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 20 minutes, or until all the vegetables are tender.
4. Blend Until Smooth:
Once the vegetables are soft, it’s time to blend! If you have an immersion blender, use it to puree the soup right in the pot until it’s smooth. If you don’t, carefully transfer the soup in batches to a blender and blend until smooth. Be cautious, as hot liquids can splatter!
5. Season and Finish:
After blending, season your soup with salt and pepper to taste. If you like, you can stir in a splash of cream or add a dollop of Greek yogurt for extra richness.
6. Serve and Enjoy:
Serve your soup hot, drizzled with a little olive oil on top. You can also garnish with extra thyme leaves if you’d like. Enjoy your delicious and hearty celery and leek soup!
Can I Use Different Vegetables in This Soup?
Absolutely! You can substitute or add other vegetables based on your preference or what you have on hand. Carrots, onions, or zucchini work great in this soup. Just make sure to adjust the cooking time a bit depending on the vegetables you choose to add.
Can I Use Store-Bought Broth Instead of Homemade?
Yes, store-bought vegetable broth is perfect for this recipe! Just be mindful of the sodium content; you might want to adjust the amount of salt you add based on the broth’s saltiness. Homemade broth can be more flavorful, but store-bought is a convenient alternative.
How to Store Leftover Soup?
Let the soup cool completely before transferring it to an airtight container. It can be stored in the fridge for up to 4 days. You can also freeze it for up to 3 months; just make sure to leave an inch of space at the top of the container for expansion when freezing.
Can I Make This Soup Vegan?
This soup is already vegan since it contains no animal products. For an extra creamy texture without the cream or yogurt, consider adding a blended cashew or coconut cream instead! Enjoy the rich flavor without any dairy.
