I can still remember the first time I had a warm bowl of celery leek soup. The way the savory aromas filled the kitchen as it simmered brought back memories of visiting my grandmother. She would stir the pot slowly, letting the ingredients come together just right. This soup means comfort and warmth for me and has a special place in my heart. It’s simple yet nourishing, making it perfect for chilly evenings or when you need something soothing. What makes this recipe special is how easily it allows the natural flavors of the vegetables to shine through while providing a velvety smooth texture that warms you from the inside out.
why make this recipe
Celery leek soup is not only delicious but also a healthy choice. It showcases fresh vegetables and is packed with nutrients. This recipe is straightforward, making it accessible even for novice cooks. Plus, it’s a fantastic way to warm up your home and your spirit on a cold day. Cooking this soup can also be a bonding experience if you involve friends or family in the process, sharing stories as you chop and stir together.
how to make Celery Leek Soup
Ingredients:
- 2 stalks of celery, chopped
- 2 leeks, sliced
- 1 potato, diced
- 2 cloves of garlic, minced
- 4 cups vegetable broth
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh herbs (e.g., thyme or parsley) for garnish
Directions:
- Heat olive oil in a pot over medium heat.
- Add the chopped celery, leeks, and minced garlic, sautéing until softened.
- Add the diced potato and vegetable broth, bringing it to a boil.
- Reduce heat and simmer for about 20 minutes, or until the potatoes are tender.
- Blend the soup until smooth, adding more broth if necessary for desired consistency.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh herbs.
how to serve Celery Leek Soup
Serve this soup hot in bowls, garnished with a sprinkle of fresh herbs like thyme or parsley. It pairs wonderfully with crusty bread or a light salad, making for a satisfying meal. You can also top it with a drizzle of olive oil for an extra touch.
how to store Celery Leek Soup
To store any leftover soup, let it cool completely, then transfer it to an airtight container. You can keep it in the fridge for about 3–4 days. If you want to store it for a longer time, consider freezing it in portions for up to three months. Just thaw it in the fridge before reheating.
tips to make Celery Leek Soup
- Make sure to wash the leeks thoroughly as they can hold dirt and grit between their layers.
- If you want a richer flavor, you can add a splash of white wine before adding the broth.
- For a creamier texture, you may add a splash of cream or a dollop of sour cream when serving.
variation
You can add other vegetables like carrots or spinach to enhance the flavor and nutrition. For a spicier twist, consider adding a pinch of red pepper flakes while cooking.
FAQs
Can I use chicken broth instead of vegetable broth?
Yes, you can use chicken broth if you prefer a different flavor.
Is this soup suitable for a vegan diet?
Yes, this soup is fully vegan as long as you use vegetable broth and skip any cream or non-vegan toppings.
How can I make this soup thicker?
You can make the soup thicker by adding more potatoes or by blending it less, leaving some chunks for texture.
Celery Leek Soup
Ingredients
Main Ingredients
- 2 stalks celery, chopped
- 2 units leeks, sliced Wash thoroughly to remove dirt.
- 1 medium potato, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth Can substitute with chicken broth if desired.
- 2 tablespoons olive oil
- to taste Salt
- to taste Pepper
- for garnish Fresh herbs (e.g., thyme or parsley)
Method
Preparation
- Heat olive oil in a pot over medium heat.
- Add chopped celery, leeks, and minced garlic, sautéing until softened.
- Add diced potato and vegetable broth, bringing it to a boil.
- Reduce heat and simmer for about 20 minutes, or until the potatoes are tender.
Blending
- Blend the soup until smooth, adding more broth if necessary for desired consistency.
- Season with salt and pepper to taste.
Serving
- Serve hot, garnished with fresh herbs.