It has been bitter cold out for the past few days and I wanted to make some soup to warm up my insides. After eating a bunch of heavy food and holiday leftovers for a few days, I tried to eat more healthy, cleansing foods throughout the week. I saw a bunch of beautiful leeks at the grocery store the other day and I instantly knew I was going to make this soup with them. Classic creamy leek soup is usually made with potatoes but I decided to leave them out of this recipe to make a lighter meal.
I feel like people either love or hate onions and there is rarely an in between. This soup is definitely for the onion lover as it has four members of the onion family in it—leeks, scallions, red onion, and garlic. When making this recipe, use the white and light green parts of the leek. The top, dark green parts can be cut off and set aside to be used for making stock or another culinary project. You can try adding other veggies at the sautéing stage such as mushrooms or peppers. I served this hot but I ate the leftovers cold and it was just as delicious.
I feel like people either love or hate onions and there is rarely an in between. This soup is definitely for the onion lover as it has four members of the onion family in it—leeks, scallions, red onion, and garlic. When making this recipe, use the white and light green parts of the leek. The top, dark green parts can be cut off and set aside to be used for making stock or another culinary project. You can try adding other veggies at the sautéing stage such as mushrooms or peppers. I served this hot but I ate the leftovers cold and it was just as delicious.
YIELDS
2–3 servings
PREP TIME
COOK TIME
TOTAL TIME
- 3 tbsp vegan butter
- 1 red onion, chopped
- 3 cloves garlic, minced
- 2 cups chopped leeks
- salt & pepper to taste
- 1/2 tbsp dried thyme
- 1 13.5oz can coconut milk
- 1 cup vegetable broth
- 1/2 cup plain vegan yogurt
- 1/4 cup diced scallions
- fresh parsley to top
- 1/2 tbsp olive oil to top
Directions
1. Add butter to a pot and heat over medium. Add the onions and sauté for a few minutes before adding the garlic and leeks.
2. Sauté for a few minutes until soft. Season with salt, pepper, and thyme.
3. Pour in the coconut milk and vegetable broth. Bring to a boil and reduce to a simmer.
4. Simmer for 15-20 minutes, to let the flavors infuse.
5. Use an hand blender to blend until smooth. Alternatively, wait until it is cool and blend in a blender.
6. Stir in the yogurt and scallions.
7. Top with olive oil and fresh parsley.
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Photo: Lauren Sacerdote
