Leek and celery leaf soup

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.

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