Chicory and leek soup
17 Jul 2017
by Wholeness
Prep Time
5 minutes
Cook Time
12 minutes
Total Time
17 minutes
Background
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
- 1 large leek
- 1 stick of celery
- 2 Tbsp olive oil (or a couple of squirts of oil-spray)
- ½ tsp caraway seeds
- 2 large heads of chicory
- 500 ml vegetable stock
- 1 Tbsp apple cider vinegar
- 1 handful of parsley
Instructions
- 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.
Tips
If dairy is not an issue for you, serve it with a dollop of soured crème, crème fraîche or Greek yoghurt/Skyr© 2024 Copyright CookTogether
Categories
- Meal Type: - Everyday - Quick & Easy - Soup
- Cuisines: - Italian
- Ingredients: - Greens & Salads - Roots & Bulbs
- Health and Diet: - 5:2 Diet - Combination - Dairy Free - Detox - Diabetic - Egg Free - Gluten Free - Healthy - High Fibre - Low Calorie - Low Cholestrol - Low GI - Nut Free - Sugar Free - Vegan
- Skill Levels: - Easy
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