If you told me you could make soup of our leeks a few years ago, I’d first ask you what is a leek, and then I’d be like, “no thanks!” But leek is the quiet little sibling of onions. It needs its time in the limelight, and this vegan pumpkin leek soup is where it truly shines!
Ingredients
- 2 tbsp EVOO
- 1 carrot - peeled, chopped
- 1 onion - chopped
- 1 celery rib - chopped
- 1 small pie pumpkin - baked, cut
- 6 leeks - green leafy and root chopped off, discard and keep remaining middle pale green part
- ¾ tsp salt
- 1 tbsp vegan butter
- 1.5 tbsp fresh lemon juice
- ½ tsp paprika
- 1 heaping tsp vegetable bouillon powder
- 4 garlic cloves - minced
- 2 bay leaves
- 1 tsp parsley dried
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 cups of vegetable stock
- 1 leaf kale - chopped, baked with olive oil and salt for “croutons”
- Pumpkin seeds for top
- Smoky chipotle oil/olive oil for drizzling on top
- Coconut yogurt for drizzling on top
Instructions
- In a deep pan, sauté your oil with carrots, onion, celery, and leeks
- After a few minutes when it becomes soft, add in the rest of your ingredients and bring to a boil.
- Bring to a simmer and cook for 10 minutes. Add squash and cook for another 5 minutes. Remove bay leaves.
- Add to your blender in batches until creamy being mindful that the soup will be HOT. Taste for salt, lemon, or smokiness and add to the blender & blend again.
- Garnish & serve!
Notes
Find more of Sarah’s recipes on @sculptedkitchen.
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Recipe & photography by Sarah Kermalli (@sculptedkitchen).
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