I’m not the biggest fan of cold soup. But I am a fan of a light soup with a lot of nutrition to eat during the summer when I don’t need a heavy meal. This is why this Spring Leek Soup recipe is a great idea this time of year.
Leeks are high in Vitamin A, Vitamin C, Vitamin K, Folate, Manganese, Dietary Fiber, Vitamin B6, Iron and Magnesium. Not bad for a plant.
They have a mild onion taste and I do mean mild. The garlic is a great accent taste, but if you just can’t stand leeks, forget them and used potatoes instead 😉
As written, this Leek Soup recipe is gluten-free and Whole 30 compliant. It is light, flavorful, and perfect for spring weekends.
Leeks are very dirty. Mud and dirt collect in the intertwined leaves. If you slice a set of rings and see black stuff, it’s not mold or rotten. It’s dirt and you have to rinse that grit out or you’ll have sandy soup. Nobody has time for that.
Cut the rings in half or slide the rings out of each other and rinse in a bowl of water. The leeks float to the top and the sandy grit fall to the bottom. You could also use a colander but check each ring carefully.
I like eating lighter food during the spring and summer and especially when I’m tired from the week’s workouts. I want something easy to digest but loads of nutrition as well. This works perfectly. It’s also a good base for many other vegetables. Leek and Potato soup is very common. I know I’ll try that out this fall.
Do not skip the washing. Leeks are very sandy and gritty!Whole 30 Leek Soup
Ingredients
Instructions
Notes
Nutrition Information:
Yield: 4
Serving Size: 1
Amount Per Serving:
Calories: 84Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 51mgCarbohydrates: 20gFiber: 4gSugar: 6gProtein: 2g