Leek Soup

Serves: 6 to 8

Prep Time: 20 minutes
Cook Time: 40 minutes

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Ingredients

• 3 tablespoons extra-virgin olive oil, divided
• 4 garlic cloves, chopped
• 4 cups chopped leeks (white and light green parts only, about 3 large leeks)
• ¾ teaspoon Himalayan salt
• 4 cups vegetable broth
• 1 ½ cups cooked white beans, drained and rinsed
• Freshly ground black pepper, to taste
• Optional for garnish:
  • Chopped pine nuts
  • Chopped parsley
  • Pinch of red pepper flakes
  • Additional olive oil for drizzling

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Instructions

1. Prepare the Leeks:
   Wash the leeks thoroughly to remove any grit or dirt. Chop the white and light green parts into thin slices.
2. Sauté the Vegetables:
   Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the chopped leeks, Himalayan salt, and several grinds of black pepper. Sauté for 6 to 8 minutes, stirring occasionally, until the leeks are soft and translucent.
3. Add Garlic:
   Stir in the chopped garlic and cook for 2 more minutes, ensuring it becomes fragrant but doesn’t burn.
4. Simmer the Soup:
   Add the vegetable broth and cooked white beans to the pot. Bring the mixture to a gentle boil, then reduce the heat to low. Simmer, uncovered, for 30 minutes to allow the flavors to meld.
5. Blend the Soup:
   Remove the pot from heat and let the soup cool slightly. Using an immersion blender, blend the soup directly in the pot until smooth. Alternatively, transfer the soup in batches to a countertop blender, adding the remaining 1 tablespoon of olive oil while blending. Be cautious of hot liquids.
6. Taste and Adjust:
   Taste the soup and adjust seasoning with additional salt and pepper, if needed.
7. Serve and Garnish:
   Ladle the soup into bowls and garnish with chopped parsley, pine nuts, red pepper flakes, and a drizzle of olive oil, if desired. Serve warm with crusty bread or a light salad for a complete meal.

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Tips for Success

• Texture Variation: For a chunkier soup, reserve a portion of the beans and stir them in after blending.
• Make it Creamier: Add a splash of coconut milk or a dollop of plant-based cream when blending.
• Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.