Living and Thriving Gluten Free

Healthy & Whole Food Eating

Categories: Soup    

A delicious leek soup using both the green and white parts of the leek, that has no cream or potatoes. The green leaves bring out a flavor reminiscent of pea soup. This is a lighter soup that will make a lovely starter to your lunch or dinner.

Leek soup in a bowl garnished with parsley
Image by: Thora Toft

Prep time: 30 minutes Cook time: 30 minutes Makes: 4 servings Difficulty: Medum

Gluten free Dairy free option Egg free Grain free Soy free

This soup can be made with Homemade Chicken Stock for the best flavor. Alternatively you can use Homemade Beef Stock, though this is a bit less traditional.

You can also add cooked chicken or beef to add a bit more substance to this soup. Use the broth that matches the meat you use.

Use all organic ingredients. Ensure any dried spices are labeled certified gluten free, and any packaged items are labeled gluten free, including store bought soup broth.

4 to 6 cups Homemade Chicken Stock
1 to 2 large Leeks, with green leaves (about 1/2 pound)
1 Bay leaf
2 stalks Celery
2 cloves Garlic
2 tablespoons Butter or coconut oil
1 Lemon or lime, juice and zest
1 teaspoon Dried thyme or 1 tablespoon fresh
1 teaspoon Sea salt, or to taste
1/2 teaspoon Black pepper, or to taste
1 large Carrot, or other vegetable of choice, about 3/4 to 1 cup
Substitutions and Notes:
  • Soup Stock: You can use Homemade Beef Stock or Homemade Chicken Stock for this soup.
  • Adding Meat: You can add cooked beef or chicken to the soup if desired. Use the matching soup stock if you add meat. Add it at the final 20 minute mark, when you add the fried onion mixture to the soup.
  • Cleaning Leeks: Leeks usually have sand or dirt within the folds of the plant. If you want to see how to clean a leek, check out this video.
  • Trim the root end, and tips of green ends off. Clean the leeks. Cut green ends off. Set aside the white part for now. Cut the green part into large chunks.
  • Heat 4 cups of chicken stock in a pot over medium high heat. Add chopped up green leeks and the Bay leaf. Bring to a boil. Reduce heat and let simmer for about 20 minutes, until leeks are very soft.
  • Meanwhile, prepare the rest of the vegetables. Chop the white leeks into thin slices. Chop the celery into medium-small pieces. Chop the garlic finely.
  • Zest a lemon or lime, then juice it, being sure to remove all seeds. If using fresh thyme, remove the thyme leaves from the stalk, so you have 1 tablespoon. Chop the carrot (or other vegetable of choice) into bite size pieces.
  • Melt butter or coconut oil in a pan over medium heat. When melted and hot, add the chopped white leeks, garlic and celery and cook for about 10 minutes, until the leeks are soft.
  • When the leek greens are done, remove from the heat. Let cool until it is ok to handle. You can place it into a heat safe bowl to speed up the cooling.
  • Once the leek greens are cool enough to handle, use a slotted spoon and place them into a blender. Be sure not to put the Bay leaf in the blender; leave it in the soup for now. Add about 1/2 a cup of the hot chicken stock to the blender. Blend on high until fully pureed. If you need a bit more liquid, then it's fine to add some more.
  • Place the pureed leeks into a fine strainer (not a colander) over a bowl. Press and work it with a spoon to get all the liquid out. You should be left with a fairly dry fibrous material. Discard the fibrous material.
  • Add the strained leeks back into the soup stock they cooked in. At this point, you can add some more soup stock, if you want a bit more soup; some of it may have boiled off during the cooking of the leeks. Return to the stove over medium-high heat.
  • Add the sauteed leek mixture to the soup. Add the lemon juice and zest. Add the thyme. Taste, and add sea salt and pepper, to taste.
  • Bring the soup to a light boil, and reduce heat. Heat for about 20 minutes. If using carrots, you can add them now. If using a vegatable that takes less time to cook, simply add them to the soup at the right time to allow them to cook. When done, remove and discard the Bay leaf.

Garnish with sliced green onions, if desired. Serve as a side to your lunch or dinner.


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