Leek & Root Veg Soup

Leek & Root Veg Soup

This new take on the classic soup Leek & Potato Soup was originally created using Kohlrabi, a wonderful Low Carb veg. However, I know it can be hard to find so I’ve played around with different roots. So many options!

1 onion
2 leeks
450g (1lb) root veg
2 cups stock or water
chilli oil (recipe here), to serve

1. Place a medium saucepan on a medium high heat. Peel and chop onion and add to the pot with a generous glug of olive oil. Cover and start cooking while you slice the white and light green parts of the leeks.

2. Add leeks to the pot. Cover and reduce heat to medium. Cook, stirring occasionally until leek and onion are soft.

3. Meanwhile, trim root veg. Peel if you like (I generally don’t) and chop into a medium dice. About 1.5cm (1/2 inch).

4. When the onion and leeks are soft, add diced veg and stock or water. Cover and bring to a simmer. Cook covered until kohlrabi is tender about 15 minutes.

5. Puree cooked soup with a stick (immersion) blender. Taste and season with plenty of salt and pepper. Serve in bowls with chilli oil passed separately.

Variations

different veg – replace with potatoes or sweet potatoes (if you don’t mind the carbs). Good low-carb alternatives are celeriac (celery root), swede (rutabaga), kohlrabi, zucchini (grate and don’t puree) or cauliflower.

carb-lovers / more substantial – use potatoes! Or serve with crusty bread and butter or hot buttered toast.

family-friendly – toss in some cooked short pasta and skip the chilli oil for the little ones.

creamy – replace stock / water with a 400mL can unsweetened coconut milk and 1/2 cup water.

thinner soup – I like this quite robust. If you prefer a thinner soup add more water or stock until you’re happy.

no leeks – replace with an extra onion.

loads of leeks – replace onion with an extra 2 leeks.

herby – add a few sprigs of thyme or sage to cook with the onion.

carnivore – add cooked bacon or sausages to the soup before serving.

no chilli oil – serve with a drizzle of peppery extra virgin olive oil or a dollop of sour cream. If you can some heat a little finely chopped fresh chilli or a light dusting of chilli powder or flakes will do the trick.

Waste Avoidance Strategy

onion – will keep in the pantry for months. Best if in a dark corner in a brown paper bag.

leeks / kohlrabi – keep in a plastic bag in the fridge for weeks. Can be frozen if you’re leaving town!

stock /chilli oil – keep in the pantry.

Prepare Ahead

Yes! Just make as per the recipe but keep the chilli oil separately. Will keep in the fridge for 2 weeks or can be frozen. To serve, bring back to a simmer, adding a little water or stock if it’s too thick.