Healthy cooking doesn’t have to be time-consuming or complicated. In fact, some of the best meals come together effortlessly with just a few simple ingredients.
One of my favorite comfort foods is this celery and leek soup since it’s full of nutrients, soothing to the gut, and flavorful. The finest aspect? It takes only 30 minutes to prepare and is a one-pot marvel. Ideal for hectic days when you don’t have a lot of time to spend in the kitchen but still want something warm and filling.
Why You’ll Love This Soup
In addition to being very simple to make, this soup is full of vitamins and minerals that promote digestion, gut health, and general wellbeing. Yukon Gold potatoes provide a creamy texture without the use of dairy, and leeks and celery are high in fiber and antioxidants. It’s also naturally gluten-free and vegan!
What You’ll Need:
- Leeks (2-3 stalks, depending on size)
- Celery (1 full stalk)
- Potatoes (I love using organic Yukon Gold potatoes for their buttery texture—5 small ones work great!)
- Onion (1 whole yellow or white onion)
- Vegetable Broth (Two 32oz cartons, or enough to fully cover the veggies. Water works too!)
- Pink Sea Salt (to taste)
- Olive Oil (high quality for the best flavor)
Pro Tip: Use organic produce whenever possible and always give your veggies a good wash before chopping.
Step-by-Step Instructions:
- Chop It Up – Slice your leeks, celery, potatoes, and onion into smaller chunks for quick and even cooking.
- Sauté the Base – In a large pot, heat some olive oil over medium heat (don’t let it smoke!). Add the onion, leeks, celery, and a pinch of pink sea salt. Stir and let them soften for about 5 minutes—be careful not to brown them.
- Simmer Time – Add the potatoes and pour in the vegetable broth (enough to fully cover everything, plus an extra inch or so). Turn the heat up to medium-high, cover, and let it simmer for about 20 minutes, stirring occasionally.
- Blend It Up – Once everything is soft, turn off the heat and use an immersion blender to blend until smooth and creamy. No immersion blender? No problem! A regular blender works too—just blend in batches and leave the lid slightly open to let the steam escape.
- Serve & Enjoy – Scoop into a bowl and top with a drizzle of olive oil, black volcanic sea salt, and fresh parsley. Bonus points if you serve it with warm, crusty sourdough!
Pro Tips & Variations:
- Want More Flavor? Add a clove of roasted garlic.
- Love a Spicy Kick? Toss in a pinch of red pepper flakes or a dash of cayenne.
- Need More Protein? Add some cooked lentils or top with roasted chickpeas.
- Want to Make It Even Greener! Stir in a handful of fresh spinach or kale just before blending.
Extra Tip:
While the soup simmers, tidy up the kitchen and pop some sourdough bread in the oven. That way, everything is ready when your soup is! Then just sit back, relax, and enjoy a cozy, nourishing meal.
Simple, healthy, and oh-so-satisfying.
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