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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.
Print Recipe
Prep Time 5 minutes
Cook Time 12 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 2 people
Cuisine: Italian
Calories: 1234
Ingredients Method

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

Method
 

  1. Thinly slice the celery and leek.
  2. Heat the oil and gently sauté the caraway seeds, celery and leek for about 8 minutes.
  3. Remove the brown, tough outer leaves of the chicory and chop the rest.
  4. When the leek and celery are soft, add the chicory to the pan and pour over the stock.
  5. Bring to the boil, and cook for 5 minutes. Turn the heat off. Add the parsley and vinegar.
  6. Blend the soup until smooth and silky. Taste. Season with salt and pepper and add more vinegar if needed.
  7. Serve warm.