Creamy Leek Soup
Serves 2 people
This is one of those recipes that feels clean, light and uplifting. It's ideal for springtime, which is when I created it, but you're welcome to serve this year-round. While the soup is served warm, it does seem have a cooling effect when served at room temperature or chilled on a warm spring day - perhaps it's the touch of vibrant green peas from the freezer.
Prep Time - 10 minutes minutes
Cook Time - 30 minutes minutes
Total Time - 40 minutes minutes
- 1 Tbsp. extra-virgin olive oil
- 1 large red onion diced
- 3/4 tsp. sea salt plus more to taste
- 1/2 tsp. ground ginger
- 1/2 tsp. ground cumin
- 3 large leeks washed well and thinly sliced
- 1 cup frozen peas
- 1 small jalepeno thinly sliced
- 4 cups water
- 3/4 cup full-fat coconut milk well stirred
- fresh mint leaves for serving
- aleppo pepper or freshly ground black pepper for serving
In a large pot, heat the oil over medium heat. Add the onions; season with a pinch of sea salt and cook, stirring occasionally, until the onions are translucent and tender, about 8 minutes.
Add the ginger and cumin and cook until fragrant; about 1 minute. Stir in the leeks, peas and jalapeño; cook for 2 minutes, stirring often. Sprinkle in the sea salt. Pour the water and coconut milk over the vegetables, stir, cover and increase the heat to high to bring the soup to a boil. Then, reduce the heat to low and simmer, stirring occasionally, until the leeks are tender, about 20 minutes. Season to taste as the soup simmers and remove from the heat for serving.
Transfer the soup to serving bowls and serve warm with fresh mint leaves and a few twists of pepper.
Store leftovers in a sealed glass container in the refrigerator for up to 5 days or in the freezer for up to 2 months. Reheat before serving.
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