The Real Food Guide

Easy creamy leek soup recipe

2

Easy Creamy Leek SoupAre you one of those people who have only ever had leeks a handful of times, prepared by someone else? Or do you pass them by when you see them in the grocery store because you have no idea what to do with them? Leeks are sweet and subtle in flavor, and they’re full of vitamins A, C and K, along with B-vitamins like B6, folate and minerals such as manganese, magnesium and trace minerals. Most people are familiar with leek soup, and this creamy leek soup recipe is easy to prepare, and made extra delicious when dressed with homemade crispy bacon bits.

If you’re wary of leeks because they just look like giant green onions – this soup recipe has passed the palate of the resident 7 year-old taste-tester, who doesn’t normally like anything too onion-y. In fact, he loved this soup so much, that he specifically requested the leftovers as an after-school snack one day. Yes, it’s that good, so don’t be surprised if your child asks for it too.

Note that this soup requires the use of an immersion blender to purée it down to a nice creamy consistency. If you don’t have a stick blender, it does work well without blending, as a creamy, rustic soup.


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Homemade dairy-free creamy leek soup

Rating: 51

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 12 cups

Homemade dairy-free creamy leek soup

Ingredients

  • 1.5 tbsp coconut oil
  • 3-4 cloves of garlic, minced
  • 2 small onions, chopped
  • 2 large leeks or 3 medium sized leeks, chopped
  • 2 tsp ground cumin
  • 3 cups of bone broth
  • 1 can of full-fat coconut milk
  • sea salt and black pepper to taste
  • optional: chopped crispy bacon bits for garnish

Instructions

  1. In a stockpot, melt coconut oil at medium-high heat and sauté garlic until slightly browned. Add the onions and chopped leeks to the stockpot until everything is well-softened (about 10 minutes).
  2. Add the ground cumin and add the bone broth to the stockpot. Reduce the heat to medium-low and simmer the soup for about 10 minutes. (While you’re simmering this is a good time to fry up some chopped bacon until it’s nice and crispy).
  3. Stir in the coconut milk, and season with salt and pepper to taste.
  4. Purée the soup using an immersion blender right in the stockpot.
  5. To serve, garnish with bacon bits of a dollop of coconut milk. Enjoy!
http://therealfoodguide.com/easy-creamy-leek-soup-recipe/

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Vivian is the founder of the Real Food Guide and a Registered Holistic Nutritionist (RHN) who believes that each individual needs to go on their own Real Food Journey to find what works. While she herself eats a diet of real food (aka a paleo diet), some people may find that they can flourish on a vegetarian diet instead. However, universal to optimal health and well-being is good quality, nutrient-dense, Real Food.

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December 4 |

2 thoughts on “Easy creamy leek soup recipe

  1. Mary Anne says:

    Made this soup last night (I am on the AIP Paleo plan) and it was AWESOME! I’ve never made or tasted leek soup before, so I cannot compare it to anything else. I added the bacon and it was to die for. My non-Paleo boyfriend gobbled it up! Not too hard to make, either! Highly recommend :-) Thank you!

    • So happy that you liked it. I love this soup, but obviously I’m highly biased, so I’m glad there are other people who enjoy it too! I always love it when non-paleo people can be swayed by ‘crazy’ paleo recipes ;)

      The bacon is always optional, but really, I think it makes it that much more awesome.

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