Mediterranean Diet Classic Leek Soup

Warm and comforting, this Mediterranean Diet Classic Leek Soup is a wholesome bowl of goodness that perfectly balances simplicity and flavor. Featuring tender sautéed leeks, creamy potatoes, and fragrant garlic, this velvety soup is infused with the aromatic notes of fresh thyme and a hint of zesty lemon juice. It's a one-pot, heart-healthy recipe that comes together in just 40 minutes, making it an ideal choice for a quick yet nourishing meal. Made with olive oil, vegetable broth, and a sprinkle of fresh parsley, this dish aligns seamlessly with the principles of the Mediterranean diet while offering a luxurious, restaurant-quality texture. Perfect for a light lunch or as a starter to an elegant dinner, this soup is as versatile as it is satisfying.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 4 medium leeks
• 2 tablespoons olive oil
• 3 large garlic cloves
• 2 medium potato
• 4 cups vegetable broth
• 1 bay leaf
• 1 sprig fresh thyme
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley
• 1 tablespoon lemon juice

Directions

Step 1

Begin by cleaning the leeks thoroughly. Cut off the dark green leaves, and slice the white and light green parts of the leeks lengthwise. Rinse under running water to remove any dirt, then cut into thin slices.

Step 2

Peel and finely chop the garlic cloves.

Step 3

Peel the potatoes and dice them into small cubes.

Step 4

In a large pot, heat the olive oil over medium heat.

Step 5

Add the sliced leeks and sauté for about 5 minutes until they are soft and translucent, stirring occasionally to prevent sticking.

Step 6

Add the chopped garlic and continue to cook for another 2 minutes until fragrant.

Step 7

Stir in the diced potatoes and pour in the vegetable broth.

Step 8

Add the bay leaf and thyme sprig, and season with salt and black pepper.

Step 9

Bring the mixture to a boil, then reduce the heat to low and cover the pot.

Step 10

Let simmer for about 20 minutes, or until the potatoes are tender.

Step 11

Remove the bay leaf and thyme sprig from the soup.

Step 12

Using an immersion blender, puree the soup until smooth. Alternatively, you can transfer the soup in batches to a blender and puree until smooth.

Step 13

Return the soup to the pot if using a blender, and adjust seasoning with more salt and pepper if needed.

Step 14

Stir in the freshly chopped parsley and lemon juice.

Step 15

Serve hot, garnished with additional parsley if desired.

Nutrition Facts

Serving size	(1713.3g)

Amount per serving	% Daily Value*
Calories	1267.6

Total Fat 50.4g	0%
Saturated Fat 9.5g	0%
Polyunsaturated Fat 9.4g
Cholesterol 9mg	0%
Sodium 5185.3mg	0%
Total Carbohydrate 184.6g	0%
Dietary Fiber 24.1g	0%
Total Sugars 35.0g
Protein 29.8g	0%

Vitamin D 0IU	0%
Calcium 446.9mg	0%
Iron 16.3mg	0%
Potassium 3784.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.6%

Protein: 9.1%

Carbs: 56.3%