Leeks and Carrot Soup
Leeks and carrots are both excellent sources of vitamins and minerals, making this soup not only delicious but also nutritious!
This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Ingredients
- 300 gram Leeks
- 300 gram Carrots
- 100 gram Onion
- 2 clove Garlic
- 4 cup Vegetable broth
- 2 tablespoon Olive oil
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 teaspoon Thyme
- 1 piece Bay leaf
- 2 tablespoon Fresh parsley
- 4 tablespoon Sour cream
Instructions
- Heat olive oil in a large pot over medium heat. Add the leeks, carrots, onion, and garlic. Cook until vegetables are softened, about 5 minutes.
- Add vegetable broth, bay leaf, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Remove bay leaf and thyme sprigs. Use an immersion blender to puree the soup until smooth.
- Serve hot, garnished with fresh parsley and a dollop of sour cream.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 150kcal
- % Daily Value *
- Total Fat 7g11%
- Total Carbohydrate 18g6%
- Sugars 6g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.