Chicory and leek soup
This super easy chicory and leek soup is ready within 15 minutes; also it’s healthy, vegan, low-calorie, gluten-free and dairy-free. Serve with some wholesome bread or crackers.
Ingredients
Method
- Thinly slice the celery and leek.
- Heat the oil and gently sauté the caraway seeds, celery and leek for about 8 minutes.
- Remove the brown, tough outer leaves of the chicory and chop the rest.
- When the leek and celery are soft, add the chicory to the pan and pour over the stock.
- Bring to the boil, and cook for 5 minutes. Turn the heat off. Add the parsley and vinegar.
- Blend the soup until smooth and silky. Taste. Season with salt and pepper and add more vinegar if needed.
- Serve warm.