Description
Delicious comfort food at its best, this celery and leek soup is packed with flavorful vegetables and herbs. Perfect for a cozy lunch or light dinner.
Ingredients
- 1 tablespoon olive oil
- 1 large leek, washed and diced
- 3 celery sticks, diced
- 2 medium russet potatoes, diced
- 1/4 onion, diced
- 2 garlic cloves, minced
- 2.5 cups vegetable stock
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 2 bay leaves
- 1/4 cup non-dairy milk
- Pinch salt
- Pinch black pepper
Instructions
- Heat olive oil in a pot. Add onion, garlic, and herbs, cook 4–5 minutes until softened.
- Add leeks and celery, cook a few minutes, then add diced potatoes. Season with salt and pepper.
- Cook 5–7 minutes, adding a splash of water if potatoes stick.
- Pour in vegetable stock, bring to a boil, reduce heat, and cook 18–20 minutes until potatoes are tender.
- Add non-dairy milk, remove bay leaves, and blend soup with an immersion blender or food processor.
- Ladle into bowls, garnish with fresh herbs if desired, and serve immediately.
Notes
- Adjust dried herbs for a stronger flavor.
- Remove bay leaves before blending.
- Add water if potatoes begin sticking while cooking.
- Can use chicken stock for non-vegan version.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup, Lunch
- Method: Stovetop
- Cuisine: American, British