Leek Soup

A light and digestion-friendly soup that naturally boosts protein and creaminess with a touch of red lentils, served completely flour and cream free.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 500 g leeks, thoroughly cleaned and chopped · 305 kcal in the whole recipe
• 1 small potato, peeled and diced (100 g) · 77 kcal in the whole recipe
• 1 small carrot, peeled and diced (80 g) · 33 kcal in the whole recipe
• 1/2 cup dry red lentils (25 g) · 84 kcal in the whole recipe
• 1 small onion, chopped (80 g) · 32 kcal in the whole recipe
• 2 cloves garlic, minced (10 g) · 15 kcal in the whole recipe
• 1 tbsp olive oil (13 g) · 115 kcal in the whole recipe
• 2.5 cups vegetable broth (500 g) · 25 kcal in the whole recipe
• 1 tbsp fresh lemon juice (15 g) · 3 kcal in the whole recipe
• 2 cups water (400 ml)
• 1/2 tsp salt and 1/4 tsp black pepper

Method

1. Heat olive oil in a pot over medium heat; add chopped onion, garlic, carrot, and potato, then sauté for 3-4 minutes.

   

2. Add chopped leeks and rinsed red lentils to the pot, sautéing for another 3-4 minutes.

   

3. Pour in vegetable broth, water, salt, and black pepper; cover and simmer over medium-low heat for 20 minutes until the lentils and vegetables are tender.

   

4. Remove from heat, blend with an immersion blender until completely smooth, stir in fresh lemon juice, and serve hot.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.