Are you a soup lover or not?
When I was a kid, the truth is that I didn’t like soups very much. To be honest, I strongly avoided them. But a few years ago, when I started cooking and discovering different, new flavors and combinations, I changed my mind. I stay speechless every time I try a new velvet soup combination. I just love them! After all, they are so easy and fast to make, while vegetables give us so many unique combinations that I think I will never get bored of trying them. Do you love soups or not? Anyway, I honestly think that if you try this particular soup, you will definitely change your mind. Also, if you are in the mood to try other combinations for velvet soups, I suggest my favorite broccoli soup (find the recipe here) and also the velvet soup with pumpkin and lotus (find the recipe here). I think that after trying these flavors, you will definitely change your mind about them, since that was the case for me too!
Leeks: Our health ally!
Leeks, while they are low in calories, are a very good source of magnesium, vitamins A, C, and K. More specifically, leeks help lower cholesterol, reduces blood pressure, the formation of blood clots and the risk of heart disease in general. At the same time, as I mentioned earlier, leeks have few calories, so they are suitable for weight loss and generally a balanced diet. So, based on the leeks, I wanted to make a super, very tasty recipe that young and old will love, while at the same time our body will benefit from all its nutrients. Are you ready for the recipe? The ingredients are few and I’m sure you already have most of them in your kitchen, so let’s go cooking…
Velvety Potato and Leek Soup
Ingredients
- 4 leeks
- 2 potatoes
- 3 fresh onions
- 1 yellow onion
- 2 cloves of garlic
- 200 ml coconut milk (canned)
- 5 tbsp. olive oil
- 1 tbsp. salt
- 1 pinch of pepper
- 1 tsp. dried basil
- 1 cube of vegetables
- juice of ½ lime
- fresh thyme (optionally)
Instructions
- Peel and finely chop the leeks, onions, and garlic cloves.
- Clean and slice the potatoes.
- Add the olive oil to a saucepan. Once it warms, fry the leeks, potatoes and, onions for 2-3 minutes.
- Then, add the garlic and continue for another minute.
- Pour the coconut milk, basil, salt, pepper, vegetable cube and 700ml of water into the pot. Vegetable broth can be used instead of water.
- Stir and let them cook for 15 minutes, after reducing the eye intensity to medium.
- Once the soup is ready, remove it from the heat and add the lime juice.
- Transfer the soup to a blender and beat it for about 2-3 minutes until it gets smooth.
- Serve the soup while it is hot and optionally add extra olive oil and fresh thyme.
- Enjoy!
Have a nice cooking session!
