Leek Soup Without Potatoes
Equipment
- Large stockpot or Dutch oven
- Immersion blender or standard blender
- Chopping board and knife
Ingredients
- 3 medium leeks washed and thinly sliced
- 1 medium onion diced
- 3 celery stalks thinly sliced
- 2 large parsnips peeled and chopped
- 1 small head of cauliflower chopped
- 3 garlic cloves minced
- 8 cups vegetable stock
- ½ tsp turmeric
- ½ tsp sea salt
- ½ tsp white pepper
- 1 tbsp miso paste optional, for depth
- Fresh thyme sprigs or 1 tsp dried thyme
Instructions
Prepare The Vegetables
- Wash the leeks thoroughly to remove dirt. Slice all vegetables as described in the ingredients list.
Sauté The Aromatics
- In your pot, heat a splash of olive oil or vegetable broth over medium heat. Sauté the leeks, onion, and celery until softened, about 5 minutes.
Add Root Vegetables And Spices
- Stir in the garlic, parsnips, turmeric, salt, and pepper. Cook for an additional 2 minutes, releasing their aromas.
Simmer The Soup
- Add the cauliflower and vegetable stock, ensuring the veggies are submerged. Toss in the thyme. Bring to a boil, then reduce to a simmer and cook for 20 minutes, or until the vegetables are tender.
Blend To Perfection
- Remove the thyme stems. Blend the soup until smooth using an immersion blender. If using a regular blender, work in batches to avoid spills.
Adjust And Serve
- If desired, whisk the miso paste with warm water and stir it into the soup. Adjust seasoning as needed and serve hot.
Notes
This leek soup is versatile and can be served hot or cold, making it suitable for all seasons. Miso adds a subtle umami flavor, but it’s entirely optional if you prefer a simpler taste.