This vegetable soup combines potatoes, leek, and carrots in a garlic-flavored vegetable broth. The potatoes give the soup substance, while the leek and carrots add mild sweetness. It remains a chunky broth-based soup, finished with fresh parsley.
Wash the sliced leek thoroughly to remove grit between its layers, and cut the potatoes and carrots into evenly sized pieces. Soften the leek first, then simmer everything until the vegetables are tender. Serve warm on its own or with bread alongside.
Start with the Vegetable Cooking Guide:
https://letsveg.com/vegetable-cooking-guide
Video
Vegetable Soup with Potatoes, Leek, and Carrots
Vegetable soup with potatoes, leek, and carrots simmered in a light broth for a simple and comforting vegetarian meal.
Ingredients
Equipment
soup pot with lid
Cooking Instructions
- Heat olive oil in a large pot over medium heat.
- Slice the leek, separate the layers, and rinse thoroughly to remove grit. Drain well.
- Add sliced leek and cook until softened.
- Stir in carrots, potatoes, and garlic and cook for 2 minutes.
- Add salt, black pepper, and vegetable broth.
- Bring to a boil, reduce to a gentle simmer, and cook for about 25 minutes, or until the potatoes and carrots are tender.
- Taste and adjust the seasoning, taking the saltiness of the broth into account. Remove from heat and sprinkle parsley before serving.
Nutrition
Notes
• Separate the sliced leek layers when washing so trapped grit is removed. Drain before adding to the oil.
• Dice the potatoes and carrots evenly so they cook at a similar rate.
• Keep the soup at a gentle simmer and check the vegetables for tenderness before serving.
• Vegetable broths vary in saltiness. Taste before adding extra salt.
• If the soup reduces more than intended, add a little water or vegetable broth to adjust the consistency.
• Add the fresh parsley after cooking and serve warm. Bread served alongside is additional to the stated nutrition.