| Prep: 15 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 315 | 21g | 8g | 23g |
| sugars | fibre | protein | salt |
| 6g | 2g | 5g | 0.75g |
There are few things as comforting as a steamy, aromatic bowl of soup. Derived from simple and accessible ingredients, my Leek and Lovage Soup recipe has become a favourite in my kitchen over the years. This dish is inspired by the rustic, comforting culinary traditions of my Italian grandparents, instilling that sense of familiarity and nostalgia with every ladle of velvety soup. Unlike most of my recipes, it doesn’t hail from family traditions—but it’s become a tradition of my own.
A Healthy Recipe with Character
This Leek and Lovage Soup is brimming with health benefits. The leeks and onions in this soup provide a significant amount of vitamin K, which is crucial for bone health. They also contain quercetin, a flavonoid with anti-inflammatory properties, promoting overall health and possibly contributing to the prevention of chronic diseases. The soup also contains lovage, a lesser-known herb that has a celery-like taste – it’s packed with vitamin C and has been traditionally used in folk medicine for aiding digestion.
A Perfect Pairing For Any Meal
But part of what makes this Leek and Lovage Soup so special is its versatility. With its vibrant flavours and creamy texture, it pairs beautifully with a wide range of dishes. It is reminiscent of a classic Cream of Celery Soup but with a sweet, onion-like twist. Served alongside a crusty baguette or a hearty Salade Niçoise, it makes for a simple yet satisfying meal any day of the week.
This Leek and Lovage Soup is more than just a recipe; it is a testament to the joy of bringing nourishing, flavourful food to the table with love. It’s an invitation to savor each spoonful, each moment, and each shared meal. I sincerely hope you enjoy it as much as I do. Buon appetito!
What You’ll Need
- 2 tablespoons of olive oil
- 2 large leeks, cleaned and sliced
- 2 cloves of garlic, finely chopped
- 1 large carrot, peeled and diced
- 1 large onion, diced
- 2 stalks of celery, diced
- 4 cups of vegetable broth
- 1 bay leaf
- 2 tablespoons of fresh lovage, chopped
- Salt to taste
- Ground black pepper to taste
- 1 cup of heavy cream
Method
Step One
Heat the olive oil in a large soup pot over medium heat. Add the sliced leeks, finely chopped garlic, diced carrot, diced onion, and diced celery. Stir until vegetables are softened but not browned.
Step Two
Pour the vegetable broth into the soup pot. Add the bay leaf and bring the mixture to a boil.
Step Three
Reduce the heat and let the soup simmer for around 20 minutes, or until the vegetables are tender.
Step Four
Remove the bay leaf from the soup. Stir in the fresh lovage, and season with salt and ground black pepper to taste.
Step Five
Blend the soup until smooth using an immersion blender or in batches in a countertop blender.
Step Six
Return the soup to low heat. Gradually stir in the heavy cream and heat through.
Step Seven
Taste for seasoning. Add more salt or black pepper if needed. Serve your Leek and Lovage Soup hot.
