Leek Soup

Sauté onion, garlic, and leeks, simmer with stock and milk, then blend until smooth and garnish with cream and chives.

Vegetarian Soup Quick Lunch Leek

Estimated Nutrition

Calories

288.5

kcal / serving

288.5 kcal total

Carbs

21.6g

per serving

21.6 g total

Fat

19.8g

per serving

19.8 g total

Protein

7.4g

per serving

7.4 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

150

Whole Milk

tbsp

Double Cream

to serve

Liquids

150

Vegetable Stock

hot

NutsSeeds

clove

Garlic

peeled and finely chopped

to taste

Salt

to taste

Black Pepper

freshly ground

tsp

Fresh Chives

chopped, to serve

OilsFats

dash

Olive Oil

for sautéing

Vegetables

0.5

piece

Onion

chopped

0.5

piece

Leek

large, chopped

Method

Simmer for six minutes, remove from heat, and allow to cool slightly.

Heat olive oil in a small saucepan and sauté onion, garlic, and leek for 5 minutes until soft.

Serve in a bowl decorated with double cream and chopped chives.

Pour the mixture into a food processor and blend until smooth.

Add 150ml of vegetable stock and 150ml of milk, then season and bring to a boil.