Creamy Leek Soup

Creamy leek soup is very comforting, filled with nutritious veggies and perfect as a light dinner recipe. Served with some fresh bread with pesto, this recipe will give you that fancy restaurant feeling.

Servings: 4

Time: 20 Minutes


1 large leek
1 broccoli
1 potato
150 ml Soya cream
1 low sodium vegetable stock
1 Tbsp olive oil
Water (Enough to cover all the veggies in a pot
salt (to your taste)
Bread (in post: olive bread)
Pesto (in post: Black Olive Pesto, the one I got was from OLIVADA de Aragon and got it from Amazon)
Which pesto goes well with this soup? 
Arugula Pesto is a great pesto choice as it doesn’t overdo the taste of the soup and is on a mild side

STEP 1: Wash all your veggies, peel the potato and chop everything in smaller pieces that are easy to blend 

TIP: wash your leek and broccoli in water with 4 Tbsp of vinegar to remove all the dirt and pesticides

Preheat your pot on medium heat with 1 Tbsp of olive oil and sauté leek for 2-3 minutes while mixing with cooking spoon to release the taste of leak 

Add broccoli, potato, 1 vegetable stock and cover with water

Cook your soup on medium heat for about 15 minutes, ones your veggies are soft mix with blender or food processor. Add soya cream, salt to your taste and let simmer on low heat for 2 minutes.

And your creamy leek soup is ready, this was easy right? Enjoy your soup 🙂