I know we all like heartier and, often, heavier comfort foods as the weather gets colder. Still, soup can definitely be a comfort food without the calories.
This ‘green’ soup can be pureed smooth in a blender or eaten as is, with sweet, flavorful bites of leeks and crunchy celery. And my mother told me it’s a good diet/detox soup, but I don’t know if I believe her – it tastes too good to be true!
You’ll need:
- 1/2 gallon (about 2.5 l) of water
- 1 onion, diced
- 2 carrots, sliced into quarters
- 1 large leek (only use the white part), sliced thinly
- 10 stalks + leaves of young celery, chopped
- 1 1/2 tsp olive oil
- bouquet garni: dried thyme, parsley, bay leaf
- salt, pepper
1. Bring salted and seasoned (with bouquet garni added) water to a boil in a large pot.
2. Heat olive oil in saute pan and saute onions and carrots until lightly golden.
3. When the water comes to a boil, add leeks and celery stalks. Stir, taste for seasoning, then add onions and carrots.
4. Lower heat, and cook uncovered for no more than 10 minutes – this way the vegetables stay crunchy. Add celery leaves right before turning off heat.
Looks delicious.
Thanks, guys!
there is my soup! And I have time to make it for my dinner too i think.. this will be perfect. thank you.. c
Enjoy, C! We finished it off today.
I’ve been a fan of leeks ever since I made Ina Garten’s wild mushroom and leek soup a year ago. This soup looks great!