Hey there foodies, are you ready for another mouth-watering recipe? Today, I bring to you a dish that will warm you up from the inside out, on those chilly nights. Introducing my Easy Leek Soup recipe, and the best part is, there’s no potato.
Gather Your Ingredients:
– 6 leeks, chopped
– 2 shallots, chopped
– 3 cloves of garlic, minced
– 5 cups of chicken broth
– ½ cup of heavy cream
– Salt and pepper
– Olive oil
Now that you have all your ingredients, let’s start cooking. First, heat up some olive oil in a pot and add the chopped leeks, shallots, and minced garlic. Let them cook until they are all tender and fragrant. Next, add in your chicken broth, salt, and pepper, and let it all come to a rolling boil.
Time for Some Creaminess:
After the soup has boiled for a bit, it’s time to add in the heavy cream. You’ll want to stir it in until everything is fully combined, and then let it simmer for another 10-15 minutes. This will give the flavors time to meld together and make sure that the soup is nice and creamy.
Finally, Time to Serve:
Once the soup has simmered for a bit, it’s time to serve it up. Ladle it into bowls and finish it off with some more salt and pepper to taste. You can also add a couple of croutons on top, or even some fresh herbs like thyme or chives to give it an extra pop of flavor.
Easy Vegetable Minestrone Soup:
Now, let’s take a break from the heavy cream and potatoes, and dive into this delicious 8 vegetable minestrone soup. This soup is perfect for a chilly day, and it’s so flavorful, you won’t even miss the meat.
Here’s What You’ll Need:
– 1 onion, chopped
– 2 tablespoons of olive oil
– 2 carrots, peeled and chopped
– 2 celery stalks, chopped
– 3 cloves of garlic, minced
– 2 cups of diced tomatoes
– 4 cups of vegetable broth
– 1 can of cannellini beans, drained and rinsed
– 1 cup of uncooked pasta
– 2 cups of spinach
– Salt and pepper
Get Cooking:
Start by heating up a tablespoon of olive oil in a large soup pot. Add in your chopped onion and cook until it’s softened and translucent. Next, add in your carrots, celery, and garlic, and continue cooking until everything is tender.
Once your vegetables are tender, add in your diced tomatoes, vegetable broth, and cannellini beans. Bring everything to a boil, then reduce the heat and let it simmer for about 15-20 minutes, or until your vegetables are fully cooked and the flavors have melded together.
After the soup has simmered for a bit, it’s time to add in your pasta. Make sure to cook it according to the package directions before adding it in. Once it’s fully cooked, add in your spinach, and let it wilt down before serving.
Time to Serve:
Ladle the soup into bowls, and finish it off with some more salt and pepper to taste. You can even top it off with some shaved parmesan cheese, and a slice of crusty bread on the side.
There you have it foodies, two delicious and hearty soups that will keep you warm and satisfied on those cold and dreary days. So go ahead and give them a try, and let me know what you think in the comments below.
Pro Tip:
To make these soups even more flavorful, try roasting your vegetables before adding them to the soup pot. This will bring out their natural sweetness and give them a nice caramelization that will make your taste buds sing.
Until next time, happy cooking!